NZ Woman's Weekly

Broccoli salad

Broccoli salad
  • Meal Type

    Salad
  • Total time

    15 minutes
  • Courses

    Entrée

Ready in 15 minutes, serves 2-4

  • 2 heads broccoli (cut into florets) or 10 stems of slender baby broccoli
  • 400g can chickpeas, drained and rinsed
  • 1 tsp cumin
  • 200g cottage cheese
  • 2 tbsp chopped coriander
  • 2 tbsp chopped parsley
  • 1/2 tsp chopped chilli (seeds removed)
  • Juice of 1 lemon
  • A splash of good olive oil
  • Salt and pepper

1. Fill a medium-sized pot half way with water and add a pinch salt. Bring to boil, add broccoli and cook for a few minutes.

2. Drain broccoli into colander and plunge into a bowl of ice water. This will stop the cooking process. Drain broccoli onto paper towels to get rid of excess water.

3. Add to a large bowl with all the remaining ingredients and gently combine with clean hands.

Cook’s tip:
Eat this salad the day it is made. It is not designed to keep beyond that – it is best eaten fresh and with gusto. The success of this salad is also made possible by having the cottage cheese at room temperature when you fold it through the vegetables – it combines better and gives a creamier consistency. Even 15-20 minutes out of the fridge helps.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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