Raw Broccoli Salad with Hazelnuts & Pomegranate
This broccoli salad is incredibly flavourful and just keeps getting better over time!
Ingredients
- 60 ml (¼ cup) neutral oil
- 2 tsp garam masala
- ¼ tsp chili flakes
- 1 clove garlic grated or very finely minced
- 1 anchovy fillet optional
- 60 ml (¼ cup) apple cider vinegar
- ½ tsp dijon mustard
- 1 tsp maple syrup
- 1 large head broccoli cut into small florets, stem peeled and diced
- 50 g (⅓ cup) pomegranate seeds from about 1 pomegranate
- 1 small shallot sliced thin
- 50 g (⅓ cup) blanched hazelnuts toasted and roughly chopped
- 20 g (¼ cup) cilantro/coriander chopped
Instructions
- In a small saucepan, add oil, garam masala, chili flakes, garlic and anchovy. Set over low heat and heat until the oil begins to sizzle, the anchovy fillet has dissolved and the mixture is very fragrant.
- In a large jar, combine vinegar, dijon mustard and maple syrup. Pour oil mixture over the vinegar mixture and shake the jar vigorously until everything is well combined. Set aside.
- In a large bowl, combine broccoli, pomegranate seeds, shallot, hazelnuts and cilantro. Mix until well combined.
- Pour vinaigrette over the broccoli mixture and stir until well combined. Cover or transfer to an airtight container and refrigerate for at least one hour or overnight.
Video
Nutrition
Calories: 189kcal | Carbohydrates: 12g | Protein: 5g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 1mg | Sodium: 67mg | Potassium: 446mg | Fiber: 4g | Sugar: 4g | Vitamin A: 883IU | Vitamin C: 93mg | Calcium: 67mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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