Honey Mustard Broccoli Salad

My husband screwed up his nose when I first made this. Now it's one of his favourite dishes! You won't believe how yummy broccoli can be. Make a large batch and store in the fridge for lunch, or easy snacks for a few days. If you can make it last that long.

Servings 4

Ingredients

1/4 cup of pine nuts

1 large head of broccoli

1 small red onion, finely chopped

1/2 cup dried cranberries

1/2 cup sharp cheddar cheese

1/3 cup of olive oil

50ml of apple cider vinegar

1 tablespoon of honey

1 tablespoon of Dijion mustard

Salt and fresh ground black pepper

Method

Lightly toast the pine nuts until aromatic.

Separate the broccoli crowns from the stem and break into florets. Cut the stem into bite-size pieces. Toss the broccoli, red onion, dried cranberries, cheddar cheese and pine nuts in a large bowl.

Prepare the dressing in a separate bowl: whisk the olive oil, apple cider vinegar, honey, Dijion mustard, and salt and pepper to taste. Pour enough dressing over salad ingredients to lightly coat. Refrigerate for 15-20 minutes before serving.

# Tip - This recipe stores well in the fridge for 2-3 days.

Recipe ideas:

- use other nuts and seeds such as toasted sunflower seeds, walnuts, slivered almonds

- swap the cranberries for currents, pomegranate, or goji berries

Parmesan, Chilli & Garlic Green Bean Salad

This is lovely hot or cold, blanched, raw, or roasted. You can use whatever vegetables you have in this dish. It's super quick, easy and makes a great side, snack, or main if you want to add some nuts, or meat.

Salad Recipe 2: Testimonials

Servings 4

Ingredients

400g green beans, with ends trimmed

200g snow peas, with stalk removed

1/2 a punnet of cherry tomatoes

4 cloves of garlic, cut into pieces

10 Chilli Garlic Green Olives, cut in half

5 slices of pickled chilli slices, finely diced

40g grated parmesan cheese

Extra virgin olive oil

Method

Raw - add all the ingredients into a glass bowl and generously drizzle with olive oil. Toss well. Place in the fridge to marinade for a minimum of 20 minutes.

Blanched - place beans and snow peas in boiling water for 1 minute. Drain and plunge into cold water immediately. Drain and then toss all ingredients into a glass bowl and generously drizzle with olive oil. Place in the fridge to marinade for a minimum of 20 minutes.

Roasted - prepare either the raw, or blanched version and then place into the oven for 15-20 minutes.

# Tip - crushing garlic brings out the heat, so by cutting the garlic into slices like this, it can be eaten raw, or roasted without the intensity.

Recipe ideas:

- add nuts and seeds such as toasted sunflower seeds, walnuts, slivered almonds

- you can use a variety of different vegetable combinations, or even just green beans alone for this recipe.

Creamy Bacon & Broccoli Salad

Another quick and easy recipe using broccoli, that is extremely yummy. This stores well for a few days, so make a bigger batch and use leftovers for lunch, or snacks.

Salad Recipe 2: Testimonials

Servings 4

Ingredients

2 slices middle bacon diced

1 medium head of broccoli

1 small red onion, finely chopped

1/2 cup dried cranberries

1/2 cup mayonnaise

20ml apple cider vinegar

1 tablespoon Dijon mustard

Salt and fresh ground black pepper

Method

Cook the bacon until crisp.

Separate the broccoli crowns from the stem and break into florets. Cut the stem into bite-size pieces. Toss the broccoli, bacon, onion and cranberries in a large bowl.

Prepare the dressing in a separate bowl: stir the mayonnaise, apple cider vinegar, Dijion mustard, and salt and pepper to taste. Pour enough dressing over salad ingredients to lightly coat. Refrigerate for 10-15 minutes before serving.

# Tip - This recipe stores well in the fridge for 2-3 days.

Recipe ideas:

- add nuts such as toasted pine nuts, walnuts, slivered almonds

- swap the cranberries for currents, pomegranate, or goji berries

- use cauliflower instead, or half broccoli and half cauliflower

Roasted Broccoli with Lemon & Parmesan

A super, quick and tasty way to eat a bunch of broccoli on its own. I love to change it up by adding other vegetables, cheese, or nuts each time I make it.

Salad Recipe 2: Testimonials

Servings 4

Ingredients

1 medium head of broccoli

2-3 tbsp of olive oil

Grated rind from half a lemon

Juice from half a lemon

Salt and fresh ground black pepper

1-2 tbsp of flaked parmesan

Method

Preheat oven to 180 °.

Separate the broccoli crowns from the stem and break into florets. Cut the stem into bite-size pieces.

Prepare the dressing in the bottom of a baking dish; olive oil, lemon rind, lemon juice, salt and pepper. Add the broccoli florets and toss to coat thoroughly. Sprinkle flakes of parmesan over the top.

Roast the broccoli for 20-30 minutes, tossing half way through.

Recipe ideas:

add cauliflower florets, beans, snow peas or zucchini chunks
add nuts such as pine nuts, walnuts, slivered almonds or cashews
tastes great without the parmesan if preferred, try other cheeses
for extra crunch, lightly sprinkle with bread crumbs and toss

Back to Salad Page

Honey Mustard Broccoli Salad

My husband screwed up his nose when I first made this. Now it's one of his favourite dishes! You won't believe how yummy broccoli can be. Make a large batch and store in the fridge for lunch, or easy snacks for a few days. If you can make it last that long.

Servings 4

​

Ingredients

1/4 cup of pine nuts

1 large head of broccoli

1 small red onion, finely chopped

1/2 cup dried cranberries

1/2 cup sharp cheddar cheese

1/3 cup of olive oil

50ml of apple cider vinegar

1 tablespoon of honey

1 tablespoon of Dijion mustard

Salt and fresh ground black pepper

​

Method

Lightly toast the pine nuts until aromatic.

Separate the broccoli crowns from the stem and break into florets. Cut the stem into bite-size pieces. Toss the broccoli, red onion, dried cranberries, cheddar cheese and pine nuts in a large bowl.

Prepare the dressing in a separate bowl: whisk the olive oil, apple cider vinegar, honey, Dijion mustard, and salt and pepper to taste. Pour enough dressing over salad ingredients to lightly coat. Refrigerate for 15-20 minutes before serving.

# Tip - This recipe stores well in the fridge for 2-3 days.

Recipe ideas:

- use other nuts and seeds such as toasted sunflower seeds, walnuts, slivered almonds

- swap the cranberries for currents, pomegranate, or goji berries

Parmesan, Chilli & Garlic Green Bean Salad

​

This is lovely hot or cold, blanched, raw, or roasted. You can use whatever vegetables you have in this dish. It's super quick, easy and makes a great side, snack, or main if you want to add some nuts, or meat.

Servings 4

​

Ingredients

400g green beans, with ends trimmed

200g snow peas, with stalk removed

1/2 a punnet of cherry tomatoes

4 cloves of garlic, cut into pieces

10 Chilli Garlic Green Olives, cut in half

5 slices of pickled chilli slices, finely diced

40g grated parmesan cheese

Extra virgin olive oil

Method

Raw - add all the ingredients into a glass bowl and generously drizzle with olive oil. Toss well. Place in the fridge to marinade for a minimum of 20 minutes.

Blanched - place beans and snow peas in boiling water for 1 minute. Drain and plunge into cold water immediately. Drain and then toss all ingredients into a glass bowl and generously drizzle with olive oil. Place in the fridge to marinade for a minimum of 20 minutes.

Roasted - prepare either the raw, or blanched version and then place into the oven for 15-20 minutes.

​

# Tip - crushing garlic brings out the heat, so by cutting the garlic into slices like this, it can be eaten raw, or roasted without the intensity.

Recipe ideas:

- add nuts and seeds such as toasted sunflower seeds, walnuts, slivered almonds

- you can use a variety of different vegetable combinations, or even just green beans alone for this recipe.

Creamy Bacon & Broccoli Salad

​

Another quick and easy recipe using broccoli, that is extremely yummy. This stores well for a few days, so make a bigger batch and use leftovers for lunch, or snacks.

Servings 4

Ingredients

2 slices middle bacon diced

1 medium head of broccoli

1 small red onion, finely chopped

1/2 cup dried cranberries

1/2 cup mayonnaise

20ml apple cider vinegar

1 tablespoon Dijon mustard

Salt and fresh ground black pepper

Method

Cook the bacon until crisp.

Separate the broccoli crowns from the stem and break into florets. Cut the stem into bite-size pieces. Toss the broccoli, bacon, onion and cranberries in a large bowl.

Prepare the dressing in a separate bowl: stir the mayonnaise, apple cider vinegar, Dijion mustard, and salt and pepper to taste. Pour enough dressing over salad ingredients to lightly coat. Refrigerate for 10-15 minutes before serving.

​

# Tip - This recipe stores well in the fridge for 2-3 days.

Recipe ideas:

- add nuts such as toasted pine nuts, walnuts, slivered almonds

- swap the cranberries for currents, pomegranate, or goji berries​

- use cauliflower instead, or half broccoli and half cauliflower

Roasted Broccoli with Lemon & Parmesan

​

A super, quick and tasty way to eat a bunch of broccoli on its own. I love to change it up by adding other vegetables, cheese, or nuts each time I make it.

Servings 4

Ingredients

1 medium head of broccoli

2-3 tbsp of olive oil

Grated rind from half a lemon

Juice from half a lemon

Salt and fresh ground black pepper

- swap the cranberries for currents, pomegranate, or goji berries