Chopped Broccoli and Cranberry Salad
A crunchy, zesty, and irresistible salad packed with finely chopped broccoli, sweet cranberries, and toasted pumpkin seed goodness. Broccoli is a fantastic source of Vitamin C and K.
Ingredients
broccoli300 gwhole head
red onion0.5 whole
spring onions2 whole
pumpkin seeds65 gtoasted
dried cranberries75 g
extra virgin olive oil4 tbsp
lemon1 whole
greek yoghurt8 tbsp
honey3 tsp
salt1 pinch
black pepper1 pinch
ground cumin1 tsp
fresh parsley30 g
crispy onions30 g
Instructions
Chef's Tips
If you prefer a slightly softer texture, you can quickly blanch the chopped broccoli in boiling water for 30 seconds, then immediately plunge it into ice water to stop the cooking process. Ensure it is well drained before adding it to the salad.
This salad is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
To make it vegan, use plain vegan yoghurt and swap the honey for maple syrup.
Prepare the Vegetables
Finely chop the entire head of broccoli, including the florets and the stalks, into small, bite-sized pieces. Dice the red onion and chop the spring onion and parsley. Juice the lemon and set aside.
Toast the Pumpkin Seeds
Toast the pumpkin seeds in a frying pan over medium heat for about 3-5 minutes until they smell fragrant and look slightly golden.
Combine Dry Ingredients
In a large mixing bowl, combine the chopped broccoli, diced red onion, chopped spring onion, chopped parsley, toasted pumpkin seed, dried cranberry, and the crispy onions.
Add Dressing Components
Add the Greek yoghurt, extra virgin olive oil, lemon juice, and honey to the bowl. Season with salt, black pepper, and ground cumin.
Mix and Serve
Mix all the ingredients thoroughly until the broccoli and other components are fully coated in the creamy dressing. Taste the salad and adjust the seasoning (salt, pepper, or lemon juice) as desired for a well-balanced flavour. Transfer to a serving dish and serve immediately.
