Broccoli salad

Broccoli salad

Ingredients

serves 2–3
  • •½ broccoli head, finely chopped
  • •125g cherry tomatoes, chopped
  • •15g dried cranberries or Medjool dates, finely chopped
  • •Small handful fresh coriander, finely chopped
  • •Small handful mint leaves, finely chopped
  • •25g walnuts, chopped
  • •15g pumpkin seeds
  • •1 400g can chickpeas, drained and rinsed
  • •½ tsp smoked paprika
  • •¼ tsp cumin
  • •¼ tsp garlic powder

  • Dressing

  • •2 tbsp extra virgin olive oil
  • •Juice of ½ lime
  • •1 tsp maple syrup or honey
  • •¼ tsp chilli flakes
  • •¼ tsp sea salt, to taste

Directions

Cooking mode
  1. 1. In a large bowl, add the broccoli, tomatoes, dried fruit and herbs.
  2. 2. Heat a pan over medium heat and lightly toast the walnuts for 2 minutes. Add the pumpkin seeds and toast for 1 more minute, then transfer to the large bowl.
  3. 3. Add the chickpeas to the pan over a medium heat. Cook for 5 minutes, then add the spices. Cook for 5 more minutes or until slightly crispy. Transfer to the large bowl and toss together.
  4. 4. To make the dressing, whisk all ingredients together in a small jug. Pour over the salad and toss to combine. Serve with an extra sprinkle of pumpkin seeds.
Baker Beanie Author

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