Spiralized Broccoli Salad Recipes
SPIRALIZED BROCCOLI SALAD
Brocoodles are the new courgetti! Spiralize your stems and add to this fresh summer salad, ideal for light suppers or as a barbecue side
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 341 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 0.3 milligram of sodium
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- Slice off the head of the broccoli, leaving as little stem on the florets as possible. Set aside the broccoli florets. Slice the bottom end off the broccoli stem so that it is evenly flat. Spiralize the broccoli stem, using Blade C.
- Place a large skillet over medium heat and add in the olive oil. Once the oil heats, add in the broccoli florets, stems, red pepper flakes and season with salt and pepper. Cover and cook for 3-5 minutes, shaking the skillet frequently, letting the broccoli cook.
- While the broccoli is cooking, place your pine nuts in a small skillet over medium heat. Let toast until fragrant and the pine nuts slightly brown, about 5 minutes. Be careful not to burn the pine nuts – toss occasionally. When done, set aside.
- Add in the garlic and lemon juice and cook for 3-5 more minutes (covered) or until broccoli is tender but more easily pierced with a fork. Transfer the broccoli to a serving bowl and top with pine nuts and pecorino romano cheese.
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