Crunchy broccoli & cranberry salad
A super-easy vegetarian salad featuring crunchy broccoli, sweet cranberries, and fried halloumi. It works well as a make-ahead lunch with a tangy mustard and lemon dressing.
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Ingredienser
- 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
- 60 ml cold-pressed rapeseed oil or mild olive oil
- 150 g kale
- 200 g halloumi cut into 1cm thick slices
- 50 g dried cranberries
- 40 g mixed seeds
- 50 g roasted salted pecans roughly chopped
Gör så här
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 a 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 the kale 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 the halloumi 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.
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