CHOP CHOP CRANBERRY, SPRING ONION AND BROCCOLI SALAD

1. Prep the Broccoli 
   Cut the broccoli into small bite-sized pieces, including the stalk. Trim off the woody end, then peel the tough outer layer of the stalk with a vegetable peeler. Chop the tender inner stalk into small pieces. 

2. Chop & Combine 
   In a large bowl, add the broccoli, spring onions, parsley, pumpkin seeds, chopped cranberries, and crispy fried onions. Toss everything together. 

3. Make the Dressing 
   In a small bowl, whisk together the yogurt, olive oil, honey, lemon juice, cumin, salt, and pepper until smooth and creamy. 

4. Dress the Salad 
   Pour the dressing over the salad and mix well to coat everything evenly. 

5. Finish & Serve 
   Top with an extra sprinkle of crispy onions before serving.  

BROCCOLI

Delicious and nutrient dense. We grow and handpick ours at optimum maturity to lock in all the good stuff.

• wb_sunny Available All Year Round
• grass Gisborne, Pukekohe & Chertsey
• check Source of Dietary fibre
• check Good Source of Vitamin C
• check Source of Vitamin B6, Folate, Potassium

Salad 

• 1 large head LeaderBrand Broccoli 
• 2 spring onions, finely chopped 
• ½ cup flat-leaf parsley, chopped 
• ½ cup toasted pumpkin seeds 
• ½ cup dried cranberries, chopped 
• ½ cup store-bought crispy fried onions  

Dressing 

• ½ cup plain Greek yogurt 
• ¼ cup olive oil 
• 1 tbsp honey 
• Juice of ½ to 1 lemon  
• 1 1/4 tsp ground cumin 
• Salt and black pepper, to taste