Crunchy broccoli & cranberry salad
By Ailsa Burt
The broccoli introduces a satisfying crunch to this super-easy salad alongside sweet cranberries. It works well as a make-ahead lunch and you can switch the nuts or halloumi for what you’ve got at home
-
Prep:15 mins
Cook:6 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 577
-
fat 43g
-
saturates 11g
-
carbs 23g
-
sugars 0g
-
fibre 8g
-
protein 22g
-
salt 2.57g
Ingredients
- 1 head of broccoli (around 350g)
- 2 tbsp Dijon mustard
- 1 lemon , juiced
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp garlic granules
- 60ml cold-pressed rapeseed oil or mild olive oil
- 150g kale
- 200g halloumi , cut into 1cm thick slices
- 50g dried cranberries
- 40g mixed seeds
- 50g roasted salted pecans , roughly chopped
Method
Slice the florets off the broccoli and cut into bite-sized pieces, finely chop the stalk, then set aside. Spoon the mustard, lemon juice, vinegar, honey, garlic granules and oil into the bowl. Whisk well until emulsified, then season to taste.
Strip the kale leaves from the stalks and roughly chop, then add to the bowl of dressing. Finely chop the kale stalks and add these too, then, using your hands, rub the dressing into the kale leaves for 1-2 mins until they darken and soften. Set aside.
Heat a non-stick pan over a medium-high heat. Add the halloumi and fry both sides for 2-3 mins until golden brown, then transfer to a chopping board and roughly chop. Mix into the kale salad along with the chopped broccoli and most of the cranberries, seeds and pecans. Toss together well, then scatter over the remaining cranberries, seeds and pecans to serve.
