Broccoli salad
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 2
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- 300g broccoli floretsbroken into small pieces
- 2 carrotspeeled lengthways into large ribbons
- 50g dried cranberries
- 50g cashewstoasted, roughly chopped
For the pickle
- 80ml cider vinegar
- 1 tbsp caster sugar
- ¼ tsp sea salt flakes
- 1 red onionfinely sliced
For the dressing
- 50ml extra virgin olive oil
- 1 tbsp maple syrup
- 1 lemonzested and juiced
Nutrition: Per serving
- kcal617
- fat39g
- saturates6g
- carbs47g
- sugars37g
- fibre14g
- protein13g
- salt0.4g
Method
step 1
To make the pickle, heat the vinegar, sugar and salt in a small pan. Boil for 1 min until the sugar dissolves, then add the red onion and simmer for 1 min. Take off the heat, cover, and leave to cool completely.
step 2
Mix the broccoli, carrots, cranberries and cashews in a large bowl. Add the cooled pickled onion, reserving the pickling liquid.
step 3
Whisk together the pickling liquid, oil, maple syrup and lemon zest and juice, along with 2 tbsp cold water. Pour over the vegetables and mix until well coated.
