Purple Salad with Freshly
Purple Salad with Freshly
Course: Recipes, StarterINGREDIENTS
1-2 bunches of purple tender-stem broccoli
1/4 red cabbage finely grated or sliced
1/2 can of kidney beans
Olive oil
Salt
Pepper
1/2 tsp sumac
Sliced roasted almonds
- For the dressing:
50ml orange juice
dash of lemon juice
honey
pinch of salt
pepper
olive oil
Directions
- Trim stems of tender stem broccoli until desired length.
Note most nutrients are in the stem so try to keep as much of it on. - In a lined baking tray lay the broccoli and drizzle olive oil, salt, pepper and sumac until well coated.
- Bake on 180*c for 5-7 minutes.
- In a large salad bowl, combine red cabbage, broccoli, kidney beans and mix well.
Option to bake cabbage with the broccoli if you prefer it slightly tender. - Mix and shake the dressing and drizzle over salad. Throw in roasted almonds and serve.
Shop the Ingredients
