|500-750 g||broccoli — cut into florets|
|250-300 g||cauliflower — cut into florets|
|6||spring onion — chopped|
|2||feta cheese — crumbled|
|100 g||hazelnuts — roughly chopped|
|50 g||sunflower seeds — toasted|
|125 ml||fresh chillies — 573|
|lemon — zest and juice|
|45 ml||vinegar — white wine|
|2,5 ml||cumin — ground|
|fresh coriander — handful, chopped|
|fresh parsley — chopped|
|salt — just a pinch|
|2||Granny Smith apples — cored and halved|
|lemon — halved, juice only|
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