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Apple, broccoli and cabbage salad


Apple, broccoli and cabbage salad

Ingredients 18
Servings serves 6 (side dish) or 4 (main dish)
Time 25 min

Ingredients

  • 500-750
    g
    broccoli florets
  • 250-300
    g
    cauliflower florets
  • 6
    spring onions, chopped
  • 2
    rounds feta cheese, coarsely crumbled
  • 100
    g
    hazelnuts or walnuts, roughly chopped
  • 50
    g
    sunflower seeds, toasted
  • DRESSING
  • 125
    ml
    olive oil
  • juice and grated zest of 1 lemon
  • 45
    ml
    white wine vinegar
  • 15
    ml
    honey
  • 2,5
    ml
    ground cumin
  • handful of fresh coriander, chopped
  • handful of fresh parsley, chopped
  • pinch of salt
  • TO FINISH
  • 2
    Granny Smith apples,cored and halved
  • juice of ½ lemon
 

Method

resting: at least 30 min
 

1. Remove any hard stems from the broccoli and cauliflower florets. Rinse and drain well.

2. Roughly chop the broccoli and cauliflower and transfer to a non-metal dish.

3. Add the rest of the ingredients and mix lightly.

4. Dressing: Combine the ingredients, pour over the salad and mix. Cover and leave to rest in the fridge for at least 30 minutes – the longer it rests, the tastier it becomes.

5. To finish: Slice the apples into thin wedges and drizzle the lemon juice over to prevent the apples from discolouring. Mix the apples into the salad, transfer to a serving dish and serve

 

 

Read more on: salad
 

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