Ingredients
- Sprouting broccoli, blanched and grilled
- Broccoli, blanched and grilled
- Butternut squash, sliced and roasted
- Edamame beans, blanched
- Bulls blood leaves
- Shredded red cabbage
- Shredded cos lettuce
- Quinoa, cooked in veg stock
- Crispy quinoa
- Chopped mint
- Chopped parsley
- Alfa Alfa cress
- 1 tbsp coconut yogurt
- Squeeze of lemon juice
- Olive oil for seasoning
Cooking instructions
- Wash and prepare all the vegetables.
- Season the broccoli and the sprouting broccoli with salt and extra virgin olive oil.
- Using a grill or heavy based griddle pan, grill the broccoli florets quickly until lightly marked, before leaving them to cool at room temperature.
- Assemble the salad in a large bowl with all the vegetables
- To make the dressing, add a squeeze of lemon juice to the coconut yoghurt and mix in to lightly coat the salad
- Serve
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