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Broccoli, Brussels & Cashew Salad

Ingredients

  • 100 g broccoli florets (bite-sized)
  • 80 g Brussels sprouts, thinly sliced
  • 80 g sugar snap peas
  • 10 g dried cranberries
  • Few cashews (about 20 g), roasted
  • Sprinkle of fresh coriander, roughly chopped

For the cashew dressing

  • 1 tbsp cashew butter
  • 1 tsp maple syrup
  • 1 tsp apple cider vinegar
  • 2 tsp fresh lime or lemon juice
  • Pinch of sea salt and black pepper
Serves: 1
Calories: 362 per Serving

How to preprare

  1. Preheat oven to 150 °C (130 °C fan / Gas Mark 2) and roast cashews for 15 minutes until golden; set aside to cool.
  2. Meanwhile, mix all dressing ingredients in a small bowl until smooth.
  3. Combine broccoli, Brussels sprouts, sugar snap peas, and dried cranberries in a large bowl.
  4. Pour over the dressing and toss well to evenly coat.
  5. Top with roasted cashews and coriander before serving.

Note

Double the veggies and halve the cranberries for a lower-sugar version that still delivers crunch and vibrance.

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