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Broccolini, Walnut and Stilton Salad Recipe

written by Meg Thompson

Meg Thompson's Broccolini, Walnut & Stilton Salad Recipe

Credit: Meg Thompson

Broccoli and Stilton are a combination I became familiar with living in London where it’s a common feature on restaurant menus. It’s also the first place I tried watercress, which, despite its unassuming nature, is highly nutritious, given its calcium, fibre, vitamin C and antioxidant content. This is a simple salad that combines the three and adds walnuts for some delicious crunch.

Serves: 2-4

Ingredients

Method

  • Dressing
    1 tbsp olive oil
  • 1 tsp mustard
  • 2 tsp lime juice
  • 1 tsp honey
  • Couple drops toasted sesame oil
  • Sea salt, to taste

  • 1 bunch broccolini
  • 1 bunch watercress
  • ½ cup walnuts, lightly toasted
  • 50g Stilton, grated
  1. Place dressing ingredients in small bowl or jar and combine well. Taste, add extra salt or lime if needed and set aside.
  2. Place frypan on medium–high heat, add dash of olive oil and broccolini, sautéing until bright and slightly charred.
  3. Wash watercress and trim woody stems at bottom.
  4. Transfer to serving bowl with broccolini and scatter over walnuts and Stilton.
  5. Drizzle over dressing and enjoy.




  

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.

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