Recipe By Jaxters
Ref: 947
Heading: Salads
Cuisine: American
Food Type: Vegan
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
500 g
Broccoli florets cut into small pieces
1/2 Red onion finely chopped
60 g
Dried cranberries
Dressing
50 g
Vegan mayonnaise
50 ml
Olive oil
1 tbsp
Cider vinegar
1 tsp
Dijon mustard
1 tsp
Maple syrup or honey
1 Garlic clove finely grated
1/2 tsp
Freshly ground black pepper
2 pinch
Salt
Smoky Almonds
60 g
Almonds
40 g
Pumpkin seeds
1 tbsp
Tamari or dark soy sauce
1 tsp
Maple syrup or honey
1 tsp
Smoked paprika
Method
Step 1
Pre-heat oven to 180°C fan.
Step 2
Blanch broccoli in boiling salted water for 1 minute, drain in a colander & allow to cool.
Step 3
Make the Smokey almonds by mixing the almonds, pumpkin seeds, soy sauce, maple syrup & paprika in a bowl well, then spread out on either a silicon mat or on greaseproof paper on a baking sheet, then bake for 12 mins or until golden brown.
Step 4
Make the dressing by either putting all the dressing ingredients into a clean jam jar & shaking it, or whisking together in a bowl.
Step 5
Place cooled broccoli in a bowl, add onion, baked almond mix, dressing & cranberries, fold together until all mixed well & serve.
Suggestion & Tips
You could try cauliflower or other veg of choice.