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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
Ingredients
- • 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
- 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.
- Add the broccoli crowns to the same tray and cook for 5-7 minutes until they soften.
- In a large bowl, mix the remaining olive oil, mustard, honey, salt and pepper.
- Add the pumpkin seeds, broccoli and sweet potatoes to the bowl and mix all the ingredients together.
- Mix the soy or tamari sauce and almonds with the honey and bake them in the oven, letting them roast for 4-5 minutes.
- Leave the almonds to cool and sprinkle them on top of the rest of the salad.
Stavri Kaourani
Nutritionist - MSc degree in Clinical Nutrition and Diabetes Management