Crunchy broccoli and herb chopped salad
- Portion size: Serves 4-6 as a side
- Prep time 10 min
- Difficulty: easy
This crunchy broccoli salad is packed with herbs and takes just 10 minutes to to throw together. A healthy raw, chopped salad that’s perfect for lunchboxes, or as a summery side dish.
- Flavour booster: Anchovies add an umami hit, but omit them to keep the broccoli salad plant-based.
- Flexible recipe: Use a mixture of whatever herbs you like.
- Make ahead: The salad can be made fresh, but also tastes delicious after a day of marinating in the dressing. Just be sure to add the herbs fresh on the day.
Planning a BBQ? Browse more easy barbecue side dishes.
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Ingredients
- 1 shallot, finely chopped
- 1 tbsp capers, chopped
- 1 tbsp red wine vinegar
- 3 tbsp extra-virgin olive oil, (or anchovy oil from the anchovies)
- 10g tarragon leaves, chopped
- 10g flatleaf parsley, chopped
- 10g chives, chopped
- 10g mint, chopped
- 10g dill, chopped
- 1 large broccoli head, chopped into 1cm pieces (including the stalk)
- Lemon juice to taste
- 100g sun-dried tomatoes, chopped
- 8 anchovy fillets in oil
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Method
- Put all the ingredients apart from the anchovies in a large mixing bowl.
- Season with salt and pepper, then toss well to combine.
- Roll up the anchovies into little curls and sprinkle over to garnish.
Nutrition
- 193kcals Calories
- 16g (2.2g saturated) Fat
- 5.3g Protein
- 4g (2.4g sugars) Carbs
- 5.8g Fibre
- 1.3g Salt
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