Broccoli salad with sunflower seeds

Munch on this for health and happiness.
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Recipe from: 13 October 2010
Preparation time: 5 mins
Cooking time: 10 mins


  • 1
    head of broccoli, florets removed
  • Handful sunflower seeds
  • Handful fresh mint, roughly torn
  • Handful dill, roughly torn
  • 5 - 6
    radishes, sliced
  • Lemon infused olive oil
  • Fresh lemon juice
  • Salt and pepper
Servings: Change Serving


Cook the broccoli florets in boiling salted water for a few minutes.
Refresh in ice cold water, to retain their colour.
Make the dressing with the olive oil, lemon, salt and pepper.
Tumble the broccoli into a bowl and sprinkle over the sunflower seeds, mint, dill and radish.
Toss in the dressing.

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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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