Spiralized broccoli salad
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Spiralized broccoli salad

By Sophie Godwin

Brocoodles are the new courgetti! Spiralize your stems and add to this fresh summer salad, ideal for light suppers or as a barbecue side

  • Prep:10 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 341
  • fat 24g
  • saturates 4g
  • carbs 11g
  • sugars 8g
  • fibre 11g
  • protein 15g
  • salt 0.3g

Ingredients

  • 1 broccoli head, head cut into florets, stalk spiralized
  • 2 tbsp olive oil
  • 1 tsp sumac
  • 120g pack green beans
  • 1 tbsp toasted flaked almonds
  • ½ small pack of parsley, roughly chopped
  • 150g pot natural yogurt
  • juice of ½ lemon
  • 2 tbsp tahini

Method

  1. Preheat the oven to 200c/180 Fan/Gas Mark 6. Put the florets onto a baking tray, drizzle over the oil and sumac then season with sea salt and black pepper. Roast for 20 mins, turning halfway until the florets are slightly charred and completely tender.

  2. Meanwhile, mix all the ingredients together with some seasoning in a small bowl for the yogurt dressing, adding a splash of water so that it is a drizzling consistency.

  3. Once the roasted broccoli is nearly cooked, bring a small pan of salted water to the boil. Plunge in the green beans and cook for 1 1/2 mins, then add the spiralized broccoli stalk. Cook for a further 30 seconds then drain.

  4. Toss all the veg together on two plates or a platter, drizzle over the yogurt dressing then scatter over the toasted flaked almonds and parsley to serve.

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