Gluten free, Dairy free
Ingredients (serves 4)
4 x 70 g eggs (or more if you like!), organic if possible
2 medium sized heads of broccoli, cut into 5 cm long florets- include the stalks
¼ cup pepitas
1½ Tbsp lemon juice
1 Tbsp seeded mustard
1½ Tbsp extra virgin olive oil
½ tsp each sea salt & freshly ground black pepper
½ small onion, very thinly sliced
1 small Granny Smith apple
1. Place eggs in a small saucepan, cover with cold water and a lid and bring to the boil. When the water boils remove saucepan from heat and allow eggs to sit in the hot water for 8 minutes. Submerge in cold water to cool completely then peel and quarter.
2. Bring a large saucepan of salted water to the boil. Fill a large bowl with iced water. Blanch broccoli in the boiling water for 2 minutes- it should be cooked but still very crunchy. Drain, cool completely in the cold water then drain well.
3. Heat a saucepan over medium heat and dry toast pepitas for 1 to 2 minutes, until they begin to pop. Remove from the heat and cool.
4. Combine lemon juice, mustard, olive oil, seasoning and onion in a wide mixing bowl. Quarter, core and thinly slice the apple and add to the dressing immediately. Add the broccoli and toss to combine. Serve, either on a platter or in individual bowls, with boiled eggs on the side and pepitas sprinkled on top.