Flatbread
Indian flatbreads (naan) can be shallow-fried or baked and they only need 15 mins to cook. Perfect for mopping up the sauce of a lovely, homemade curry
Crunchy broccoli & cranberry salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 head of broccoli(around 350g)
- 2 tbsp Dijon mustard
- 1 lemonjuiced
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp garlic granules
- 60ml cold-pressed rapeseed oilor mild olive oil
- 150g kale
- 200g halloumicut into 1cm thick slices
- 50g dried cranberries
- 40g mixed seeds
- 50g roasted salted pecansroughly chopped
Nutrition: Per serving
- kcal577
- fat43g
- saturates11g
- carbs23g
- sugars17g
- fibre8ghigh
- protein22g
- salt2.57g
Method
step 1
Slice the florets off the broccoli and cut into bite-sized pieces, finely chop the stalk, then set aside. Spoon the mustard, lemon juice, vinegar, honey, garlic granules and oil into the bowl. Whisk well until emulsified, then season to taste.
step 2
Strip the kale leaves from the stalks and roughly chop, then add to the bowl of dressing. Finely chop the kale stalks and add these too, then, using your hands, rub the dressing into the kale leaves for 1-2 mins until they darken and soften. Set aside.
step 3
Heat a non-stick pan over a medium-high heat. Add the halloumi and fry both sides for 2-3 mins until golden brown, then transfer to a chopping board and roughly chop. Mix into the kale salad along with the chopped broccoli and most of the cranberries, seeds and pecans. Toss together well, then scatter over the remaining cranberries, seeds and pecans to serve.