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