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Broccoli salad with pumpkin seeds, almonds & roasted sweet potato

By Stavri Kaourani

Preparation time: 5 minutes

Cooking time: 35 minutes

Difficulty: 5/10

Serves: 2


  • • 1 medium-sized broccoli cut into small pieces (just the crown)
  • • 3 tbsp olive oil
  • • 1 tsp Dijon mustard
  • • 1 tsp honey or maple syrup
  • • ¼ tsp salt
  • • ¼ tsp pepper
  • • 1 large sweet potato (150gr) cut into cubes
  • • ¼ tsp smoked paprika
  • • 2 tbsp slightly roasted pumpkin seeds
For the almonds:
  • • ½ cup almonds
  • • 1 tbsp tamari or soy sauce
  • • 1 tsp honey or maple syrup

Cooking Method

  1. Mix the sweet potatoes with 1 tablespoon of olive oil and after spreading them on a large tray lined with a baking sheet, bake in a 180°C preheated oven. Once golden brown, sprinkle with paprika and stir to cook on all sides for 15 minutes.
  2. Add the broccoli crowns to the same tray and cook for 5-7 minutes until they soften.
  3. In a large bowl, mix the remaining olive oil, mustard, honey, salt and pepper.
  4. Add the pumpkin seeds, broccoli and sweet potatoes to the bowl and mix all the ingredients together.
  5.  Mix the soy or tamari sauce and almonds with the honey and bake them in the oven, letting them roast for 4-5 minutes.
  6. Leave the almonds to cool and sprinkle them on top of the rest of the salad.