Super Berry Bowl with Warm Coconut & Ginger Dressing
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Prep: 15 mins
Cook: 10-12 mins
Our foodie expert Sorrel has mixed up a warm salad of broccoli, chickpeas, pomegranate and blood orange that's bursting with flavour and dressed to impress with coconut and ginger. Brilliant bowl food for the soul.
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399 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 chilli
  • A thumb of ginger
  • ½ x 200ml tin of coconut milk
  • 2 tbsp brown rice vinegar
  • A head of broccoli
  • A 400g tin of chickpeas
  • 1 pomegranate
  • 1 tbsp pumpkin seeds
  • A handful of mint, leaves only
  • 2 blood oranges
From your kitchen
  • Sea salt and freshly ground pepper
You'll need
  • Food processor (optional)
  • A couple of bowls
  • Frying pan
Step by step this way
  • 1.

    Halve the chilli and flick out most of the seeds (keep a few in for a bit of heat if you like). Roughly chop the chilli. Peel and grate the ginger.

  • 2.

    Put the ginger and chilli in a food processor. Pour in the coconut milk and the rice vinegar. Season. Blitz till you have a smooth, fragrant dressing. No processor? Just finely chop the chilli and vigorously whisk with the remaining dressing ingredients.

  • 3.

    Break the broccoli into small florets and chop the stalk into chunks. Drain and rinse the chickpeas.

  • 4.

    Halve the pomegranate. Hold it in the palm of your hand over a bowl, cut side down. Whack it with a wooden spoon. The seeds should tumble through your fingers into the bowl. Repeat with the other half. Set aside.

  • 5.

    Heat a frying pan for 1 min. Tip in the pumpkin seeds. Toast for 2-3 mins, shaking the pan, till nutty smelling and beginning to pop. Tip into a small bowl.

  • 6.

    Put the frying pan back on the heat. Pour in half of the coconut dressing. Add in the broccoli. Cook over a medium heat for 5 mins till the broccoli has just softened.

  • 7.

    Tip in the chickpeas. Cook and stir for 3 mins to heat them through. Pour in the remaining dressing and toss together. Taste and season.

  • 8.

    Spoon the broccoli and chickpeas into two warm bowls. Scatter over the blueberries and pomegranate seeds. Finish with the pumpkin seeds and mint leaves to serve.

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