Broccoli and Pomegranate Salad
What’s great about it:
A hearty but colourful salad packed with sweet potato, broccoli, and avocado. The seeds add extra colour, texture and flavour to the dish. Cook in advance and eat for the weekly lunches or prepare for a Sunday afternoon tea.
Serves 8-10 | Prep time 15 minutes | Cook time 0 minutes
300g sweet potato
2 heads broccoli
¼ cup sliced almonds
¼ cup sunflower seeds
½ cup parmesan cheese, shaved
½ cup natural yoghurt, reduced fat
1 tablespoon red wine vinegar
1 lemon, juiced
PREHEAT oven to 180C.
CUT sweet potato into 1cm pieces and place in a roasting tray and bake for 15-20 minutes or until golden. Set aside to cool.
REMOVE stems from the broccoli and cut into small pieces.
FILL up a bowl with cold water and ice.
BOIL a pot of water then add broccoli and count to 30.
DRAIN the broccoli and place in the iced water immediately, allow it to sit in the water until cool.
REMOVE cooled broccoli from water and add to a large serving bowl.
TOAST almonds and sunflower seeds in a small fry pan until lightly browned, then cool ADD pomegranate seeds, almonds, sunflower seeds, parmesan and sweet potato to the broccoli.
MIX together yoghurt, red wine vinegar, lemon juice and pepper in a small bowl.
TOSS the dressing with the salad and place in the fridge to marinate for 15 to 30 minutes then toss again before serving.
Recipe courtesy of: as featured in Ruth magazine summer ’17 edition
Filed under: broccoli, pomegranate, salad