Root-To-Stem Broccoli Rice Salad

A healthy, seasonal dish to counteract all the chocolatey treats we've been munching on lately...

Broccoli Rice Salad

Serves 4-6

I N G R E D I E N T S

1 broccoli, head and stem
50g almonds, toasted and roughly chopped 
½ bunch parsley, chopped 
½ bunch mint, chopped 
½ bunch coriander, chopped 
1 lemon, zested
Maldon sea salt 
Freshly cracked pepper 

M E T H O D

Cut the broccoli head into florets and the stem into small pieces and blitz in a food processor in batches until it starts to look like rice.

In a large bowl, add the chopped herbs, nuts, lemon zest and broccoli.

Mix thoroughly and season to taste.

Serve on a large sharing platter and sprinkle with any extra nuts and herbs.


Recipe and image from: Alex Head, founder and CEO of Social Pantry & Soane’s Kitchen