Save to your scrapbook
Creamy broccoli cranberry salad with crunchy seeds
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4-6 as a side
300g broccoli crown
3 tbsp olive oil
150g frozen Cooks’ Ingredients Cranberries
2 tbsp red wine vinegar
4 tbsp buttermilk
4 tbsp mayonnaise
1 tbsp caster sugar
1 large carrot, peeled and julienned
1/2 red onion, finely chopped
25g pistachio kernels, roughly chopped
25g mixed seeds
25g Cooks’ Ingredients Crispy Fried Onions
1. Preheat the oven to 200ºC, gas mark 6. Trim and discard 2-3cm from the broccoli stalk, then chop into bitesized pieces, including the stalk. Toss in 1 tbsp of the oil to coat, then spread out onto a baking sheet.
2. In an ovenproof frying pan, add the cranberries with the remaining oil and the red wine vinegar. Roast in the oven with the broccoli. After 10 minutes remove the broccoli and allow to cool. Roast the cranberries for a further 10 minutes.
3. Mix the buttermilk, mayonnaise and sugar together. Season, then chill in the fridge. Add the roasted broccoli and cranberries with their juices to a large bowl and allow to cool slightly, then toss in the carrot and red onion. Fold in the mayonnaise mixture, cover and refrigerate for at least 90 minutes or overnight.
4. Stir well and serve topped with the nuts, seeds and crunchy onions.
Typical values per serving:
This recipe was first published in November 2020.