Broccoli salad with spiralized vegetables

Packed with vitamin C and iron, broccoli is a versatile vegetable that’s also perfect in salads – don’t overcook it though!

  • Serves 4

  • Preparation 10 mins

  • Cooking 15 mins

Broccoli salad with spiralized vegetables
  • Dairy-Free

  • Egg-Free

  • Vegan

Ingredients

For the main salad
  • 500g broccoli, cut into very small florets
  • 100g couscous
  • 200ml vegan stock
  • 50g frozen peas, defrosted
  • 2 red peppers, cut into strips
  • 20g cashew nuts
  • 2 courgettes, spiralized
  • 1 carrot, spiralized
  • 20g pumpkin seeds
For the dressing
  • 1 chilli, finely sliced
  • 1 clove garlic, crushed
  • 1 tsp tamari
  • 1 tsp olive oil
  • 1 tbsp lemon juice
For the garnish
  • A selection of Edible flowers or herbs

Method

  1. Place the broccoli into a large pan of boiling water for 2 minutes, then plunge into cold water. This will prevent the broccoli from over cooking and will retain the colour. Drain thoroughly.
  2. Put the couscous into a bowl and pour over 200ml stock to rehydrate, leaving for 5 minutes. Add the peas.
  3. Place the sliced peppers onto a hot griddle pan. Cook for between 3 and 5 minutes, or until sear lines are formed.
  4. Place all of the salad ingredients into a large bowl.
  5. Mix the dressing ingredients together and drizzle over the salad.
  6. Allow to stand for a moment and then carefully toss the salad.
  7. Transfer to a serving dish.

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