Super Zesty And Spicy Vegan Broccoli Salad | Vegan Recipes | Jock Zonfrillo

Another day, another vegan dish. This time we have a super zesty and delicious salad - this is a belter! 😍

What's been your favourite vegan dish that you have tried?

🧑‍🍳 INGREDIENTS:

• 300g broccoli florets (from two large heads of broccoli)
• 100g broccoli stalk
• 50g sunflower seeds
• 50g pumpkin seeds
• 50g smoked almonds
• 5g smoked salt
• 10g jalapeño hot sauce
• 30g extra virgin olive oil
• 20g white soy
• 40g lemon juice (about one lemon) plus the zest
• 5 mint leaves, torn

🧑‍🍳 METHOD:

Cut the heads of broccoli into two inch florets. Peel the broccoli stalks and slice thinly on a bias.

Blanch florets in salted water for two minutes. Refresh in iced water, drain and pat dry - or use a salad spinner.

Toast the sunflower and pumpkin seeds in a dry pan until golden. Lightly crush these, as well as the smoked almonds.

Whisk together all ingredients for the dressing besides the mint.

Place the broccoli, crushed almonds and seeds in a bowl and season with the smoked salt. Gently coat with the dressing then add mint.

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