14/12/15

broccoli, carrot & cashew salad

12373316_947169248705853_375618825052637315_nThe 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.

ingredients

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

dresssing

  • 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

 

method

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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