Broccoli salad with spiralized vegetables

This recipe is a fresh and tasty spiralized salad packed with broccoli and cous cous, amongst other things.

Broccoli salad with spiralized vegetables 

Packed with vitamin C and iron, broccoli is a versatile vegetable that’s also perfect in salads – don’t overcook it though!

Serves 4 (as a side)

Preparation time 10 minutes

Cooking time 15 minutes

Vegan

Ingredients

For the main salad:

500g broccoli, cut into very small florets

100g plain couscous

200ml vegan stock

50g frozen peas, defrosted

2 red peppers, cut into strips

20g cashew nuts, toasted

2 courgettes, *spiralized

1 carrot, *spiralized

20g pumpkin seeds  toasted

For the dressing:

1 chilli, finely sliced

1 clove garlic, crushed

1 tsp tamari

1 tsp olive oil

1 tbsp lemon juice

For the garnish:

Edible flowers such as nasturtium, rosemary, chives etc (optional)

*If you don’t have a spiralizer, peel ribbons with a potato peeler then cut into thin strips.

Method

1 Place the broccoli into a large pan of boiling water for 2 minutes, then plunge into cold water. This will prevent the broccoli from over cooking and will retain the colour. Drain thoroughly.

2 Put the couscous into a bowl and pour over 200ml stock to rehydrate, leaving for 5 minutes. Add the peas.

3 Place the sliced peppers onto a hot griddle pan. Cook for between 3 and 5 minutes, or until sear lines are formed.

4 Place all of the salad ingredients into a large bowl.

5 Mix the dressing ingredients together and drizzle over the salad.

6 Allow to stand for a moment and then carefully toss the salad.

7 Transfer to a serving dish.

Unstuffed!

© The Vegetarian Society

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