Zesty Broccoli Salad

Crunchy & fresh

Full of nutrients, tang and a little bit of spice, it’s great to make in batch to have for lunches throughout the week.

ALAD

Don’t get me wrong, I love the stews, soups and curries which naturally come with winter, but the other day I was craving something crunchy, nourishing and warm. So I made this charred broccoli salad, with lambs lettuce, plump chickpeas and a citrus dressing.

INGREDIENTS (to make two portions) :
1 broccoli head
1 jar of Bold Bean Chickpeas (spenny but SO worth it)
Handful cashew nuts
1 lime (juice)
1 tsp maple syrup
1/2 tsp garlic powder
1 tbsp olive oil
1 tsp sea salt
Pinch of chilli flakes

TO MAKE:
- Chop your broccoli into even pieces and heat up a pan on medium heat. Add a good glug of oil and add in your broccoli. Turn occasionally and take off the heat when charred and cooked through, then leave to cool slightly.
- To make the dressing, add the lime juice, maple syrup, olive oil, garlic powder and sea salt to a bowl and mix.
- Add your cashews to a dry pan on low heat or in the oven and cook until golden. Then leave to cool.
- When ready to eat, add the broccoli and chickpeas to a large bowl and add the dressing. Toss to coat and then add your lettuce and cashews.
- Serve up and finish with chilli flakes.

TIP: Make the broccoli in advance and then toss together on the day to keep the salad fresh.