Spiralized broccoli salad

Spiralized broccoli salad

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(2 ratings)

Prep: 10 mins Cook: 20 mins


Serves 2

Brocoodles are the new courgetti! Spiralize your stems and add to this fresh summer salad, ideal for light suppers or as a barbecue side

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal341
  • fat24g
  • saturates4g
  • carbs11g
  • sugars8g
  • fibre11g
  • protein15g
  • salt0.3g


  • 1 broccoli head, head cut into florets, stalk spiralized



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp sumac



    This wine-coloured ground spice is one of the most useful but least known and most…

  • 120g pack green beans
  • 1 tbsp toasted flaked almonds
  • ½ small pack of parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

For the yogurt dressing

  • 150g pot natural yogurt
  • juice of ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 tbsp tahini



    Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…


  1. Preheat the oven to 200c/180 Fan/Gas Mark 6. Put the florets onto a baking tray, drizzle over the oil and sumac then season with sea salt and black pepper. Roast for 20 mins, turning halfway until the florets are slightly charred and completely tender.

  2. Meanwhile, mix all the ingredients together with some seasoning in a small bowl for the yogurt dressing, adding a splash of water so that it is a drizzling consistency.

  3. Once the roasted broccoli is nearly cooked, bring a small pan of salted water to the boil. Plunge in the green beans and cook for 1 1/2 mins, then add the spiralized broccoli stalk. Cook for a further 30 seconds then drain.

  4. Toss all the veg together on two plates or a platter, drizzle over the yogurt dressing then scatter over the toasted flaked almonds and parsley to serve.

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Comments, questions and tips

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26th Jun, 2016
Far too much sauce ...very wasteful..half of these amounts would be more than plenty. The sauce was ok but no one in my family liked it...we all thought the veg was nicer on its own though a little dry and needed a better tasting sauce.
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