Recently, my mum and I went halves in purchasing The Green Kitchen, a vegetarian recipe book full of beautiful photos and nutritious and easy recipes. It’s written by David Frenkiel and Luise Vindahl, who live in Stokholm and they have an adorable little girl called Elsa.
One of the first things I recreated from the book was the Broccoli Salad with Pomegranate and Raisins. I followed it word for word and it’s now one of my favourite salads. I’d never eaten pomegranate before (although I’d had the juice, but always mixed with something else) so wasn’t sure what to expect.
Some people struggle with eating broccoli raw but it’s really crunchy and nice! It’s a really refreshing salad, and I can see us making it often, with the warmer summer months ahead.
So here I share the recipe with you. I recommend you purchase the book (or even have a squiz in your local library) for more delicious recipes! And check out their blog here.
Raw Broccoli Salad with Pomegranate and Raisins
- 2 heads of fresh broccoli
- 1 small red onion, finely chopped
- arils from 1 pomegranate\
- 1 1/4 cup raisins
- generous 1/2 cup sunflower seeds, toasted
- 1 cup plain yoghurt
- 1/2 tsp sea salt
- freshly ground black pepper
Separate the broccoli florets from the stalk and cut them into smaller bit sized pieces. The book says to slice the remaining stalk and use that as well but the hubby said no way. Place it in a serving bowl with the onion, pomegranate raisins and sunflower seeds. Toss to combine. Add the yoghurt, salt and pepper to taste, and then using your hands, mix the yoghurt through everything, making sure to coat all the broccoli florets.
Ta-da! Dig in.
It’s a seriously different but beautiful salad.
Give it a go and tell me if you like it!