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broccoli, carrot & cashew salad

The perfect winter salad, mixing nourishing root veg with the detoxing greens. It is great served with pitta and humous or we had it as a side with some pizza last weekend. Or why not simply enjoy a bowl of it on its own. It will fill you up but leave you feeling light and energised.


Serves 2 as a main salad or 4 as a side.

5 small florets of broccoli finely chopped

1 carrot peeled and grated

2 handfuls spinnach chopped

1 inch piece of fresh ginger grated

1 tbsp pumpkin seeds

1 tbsp sunflower seeds

1 tbsp cashews

1 tbsp raisins

1 small handful of finely chopped parsley


  • 1 tbsp french mustard
  • 1 tbsp runny honey
  • 1 clove garlic, peeled and crushed
  • 1 tsp balsamic vinegar
  • 2 tbsp cider vinegar
  • 6 tbsp olive oil
  • salt and pepper to taste



Place the broccoli, carrot and spinach in a large bowl, stir together.

In a shallow frying pan dry roast the seeds and nuts for a few minutes till golden brown.

Then do the same thing with the raisins, helping to plump them up to bring out the flavour. Add them all to the salad.

Grate the ginger straight into the salad. Add the parsley and give it all another good stir.

Finally, coat the salad with your honey mustard dressing and enjoy.


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