Broccoli salad with coconut & mustard dressing

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I can’t stop making this über-delicious salad filled with healthy ingredients. Thanks to Therese Kerr for this recipe.

Broccoli is packed with nutrients and antioxidants, it’s high in fiber, it can help to fend off premature aging and it’s anti-inflammatory power is tied to a reduced risk of chronic diseases!

INGREDIENTS (use organic when possible)

Serves 2

Salad

  • 1 large broccoli, florets chopped into bite sized pieces.

  • 1/3 cup chopped sun dried tomatoes

  • 1/3 cup chopped roasted red paprika

  • ½ red onion, finely chopped

  • 2 – 3 garlic cloves, finely chopped

  • ¼ cup Halloumi cheese, chopped

  • ¼ cup black olives, thinly sliced

  • 10 roasted almonds

Dressing

  • 2 tablespoons coconut oil

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon maple syrup

  • 2 tablespoons plain coconut yoghurt

  • Good quality sea salt (to taste)

  • ½ teaspoon Dijon mustard

  • A tablespoon of your favorite nut butter (I use peanut butter)

METHOD

  1. Preheat oven to 200 C, fan setting. Place the paprika onto a baking tray and roast for 15 minutes.

  2. Lightly pan fry the broccoli florets in coconut oil to give a roasted flavor.

  3. Over medium heat, sauté the chopped onion for a couple of minutes until soft and lightly caramelized. Add the chopped garlic in the last minute of cooking. Transfer to a large salad bowl.

  4. Add the broccoli, sun dried tomatoes, roasted paprika, Halloumi and olives to the salad bowl.

  5. Whisk all of the salad dressing ingredients together. Add to the salad just before serving and mix well.

  6. When ready to serve, top salad with toasted almonds.

Connie Överby