Broccoli and pistachios
Sometimes known by its Italian name, Calabrese, broccoli can be eaten raw or cooked. This vibrant vegetable is versatile; all parts of the broccoli head can be consumed, including the florets, leaves and stalks. Use it in this delicious recipe, where griddled broccoli is paired with pistachio nuts, lemon juice and olive oil. Low in salt and rich in both vitamin C and folic acid, this recipe is packed full of goodness. Try it as a satisfying side dish or a lively light lunch.