Umami
Umami

Broccoli, almond and cranberry salad

4-6 servings

servings

5 minutes

active time

20 minutes

total time

Ingredients

broccoli 1 large or 2 small heads, chopped into small florets

apple (e.g. Braeburn or Granny Smith) 1, cored

lemon juice of 1

almonds, sliced, slivered or chopped, ⅓ cup

dried cranberries, chopped, ¼ cup

spring onions 2, finely sliced

DRESSING

natural yoghurt ¼ cup

mayonnaise 2 tablespoons

apple cider vinegar 1 teaspoon

liquid honey ½ teaspoon

salt and pepper

Directions

Very lightly cooked, almost raw broccoli (so that it's got a good amount of crunch), makes a great salad with almonds, cranberries, fresh apple and a light creamy dressing.

  1. Place broccoli florets in a large heatproof bowl and pour over boiling water to cover. Leave for 5 minutes or so to lightly cook. Meanwhile, get a large bowl of iced water ready. Drain broccoli and place in bowl of iced water (this helps the broccoli retain its bright green colour and crunchiness).

  2. Thinly slice apple, then cut into thin matchsticks and place in the bowl the broccoli was cooked in. Squeeze lemon juice over the apple to prevent browning. Lightly toast almonds in a dry fry pan (no oil) on medium heat, shaking the pan frequently to avoid burning, for 2-3 minutes, until light golden.

  3. Mix dressing ingredients together and season with salt and pepper.

  4. Drain broccoli well and toss with apple, cranberries, spring onion and half of the dressing. Drizzle with remaining dressing and scatter almonds on top.

Notes

Nadia Lim Let’s Eat

4-6 servings

servings

5 minutes

active time

20 minutes

total time
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