- 300g broccoli florets, broken into small pieces
- 2 carrots, peeled lengthways into large ribbons
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 50g dried cranberries
- 50g cashews, toasted, roughly chopped
The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…
For the pickle
- 80ml cider vinegar
- 1 tbsp caster sugar
- ¼ tsp sea salt flakes
- 1 red onion, finely sliced
For the dressing
To make the pickle, heat the vinegar, sugar and salt in a small pan. Boil for 1 min until the sugar dissolves, then add the red onion and simmer for 1 min. Take off the heat, cover, and leave to cool completely.
Mix the broccoli, carrots, cranberries and cashews in a large bowl. Add the cooled pickled onion, reserving the pickling liquid.
Whisk together the pickling liquid, oil, maple syrup and lemon zest and juice, along with 2 tbsp cold water. Pour over the vegetables and mix until well coated.