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
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.
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.
© The Vegetarian Society