This winter, sautéed broccoli, beetroot and swiss chard salad has tons of flavor! But our money is on the kumquat pesto!

Serves: 6-8 Preparation time: 20′ Cook in: 25′ Ready in: 45′

500 gr broccoli, into florets
200 gr swiss chard, only the leaves (big ones, cut in half)
4-5 beetroots, boiled, cut in 4 or 6
2 tbsp butter
1 orange, peel on, sliced
100ml white wine
2 spring onions, finely chopped
pink peppercorns, crushed
salt, freshly ground black pepper

For the kumquat pesto:
100 gr raisins
150 gr kumquat, cored, finely chopped
100 gr brown sugar
2 oranges, juiced
10 gr fresh ginger, grated
60 gr hazelnuts, chopped

Step 1
Place a large heavy pot with water over high heat. Once the water has begun to boil add 1 tablespoon of salt. Fill a large bowl with cold water and a few ice cubes. Set it aside. Place the cut broccoli into the boiling water. Cook for about 3 minutes. Adjust cooking time accordingly for different sized florets. The broccoli should be bright green and firm (though slightly softened) when you remove it. Place the broccoli in the ice bath to stop the cooking process. Remove the cooled florets from the cold water after 30 seconds and strain in a colander. Repeat the process with swiss chard.

Step 2
Heat butter in a large frying pan. Cook the orange slices for 2 mins on both sides. Add broccoli, swiss chard, beetroot, spring onion, season with salt and pepper and cook for 2-3 mins. Pour in wine and cook for 2-3 mins until all liquid is absorbed. Remove pan from heat and set aside.

Step 3
For the kumquat pesto: Place all ingredients except hazelnuts in a pan and bring to a boil. Reduce heat and simmer for 8 minutes. Remove pan from heat, add hazelnuts and stir carefully. Set aside.

Step 4
Arrange orange slices and sautéed vegetables on a serving plate, drizzle with pesto, sprinkle with pink peppercorns and serve warm.

Photo: Anastasia Adamaki / Food styling: Antonia Kati