Name: Spiralized broccoli salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1 broccoli head, head cut into florets, stalk spiralized; 2 tbsp olive oil; 1 tsp sumac; 120g pack green beans; 1 tbsp toasted flaked almonds; ½ small pack of parsley roughly chopped; 150g pot natural yogurt; juice of ½ lemon; 2 tbsp tahini

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Spiralized broccoli salad

Spiralized broccoli salad

Sophie Godwin – Cookery writer

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4 out of 5.3 ratingsRate

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Brocoodles are the new courgetti! Spiralize your stems and add to this fresh summer salad, ideal for light suppers or as a barbecue side

Gluten-free

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 broccoli

head, head cut into florets, stalk spiralized
2 tbsp olive oil
1 tsp sumac
120g pack green beans
1 tbsp toasted flaked almonds
½ small pack of parsley

roughly chopped

For the yogurt dressing

150g pot natural yogurt
juice of ½ lemon
2 tbsp tahini

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Nutrition: per serving

kcal341
fat24g
saturates4g
carbs11g
sugars8g
fibre11g
protein15g
salt0.3g

Method

step 1

Preheat the oven to 200c/180 Fan/Gas Mark 6. Put the florets onto a baking tray, drizzle over the oil and sumac then season with sea salt and black pepper. Roast for 20 mins, turning halfway until the florets are slightly charred and completely tender.
step 2

Meanwhile, mix all the ingredients together with some seasoning in a small bowl for the yogurt dressing, adding a splash of water so that it is a drizzling consistency.
step 3

Once the roasted broccoli is nearly cooked, bring a small pan of salted water to the boil. Plunge in the green beans and cook for 1 1/2 mins, then add the spiralized broccoli stalk. Cook for a further 30 seconds then drain.
step 4

Toss all the veg together on two plates or a platter, drizzle over the yogurt dressing then scatter over the toasted flaked almonds and parsley to serve.

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A star rating of 4 out of 5.3 ratings

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