Ingredients
For the maple dressing:
- 120ml olive oil
- 100ml maple vinegar or apple cider vinegar
- 1½ tbsp maple syrup
- 2 tsp (10ml) sumac
- 4 tbsp (60ml) maple peanut butter
- ½ red onion, finely sliced into half moons (50g)
50g Goji berries (or dried cranberries)
-
1½ tsp fine sea salt
For the salad:
- 1 medium head of broccoli (about 300g)
- 100g quinoa (or freekeh, farro, bulgur or spelt)
-
400g chickpeas, drained and rinsed
- 20g mint leaves, roughly torn
- 80g salted roasted peanuts
Method
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Rinse and cook the quinoa as per the instructions.
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Finely chop the broccoli with a sharp knife or use a food processor. Add to a large mixing bowl along with the quinoa, chickpeas and mint and toss to combine.
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In a separate bowl, whisk together the maple vinegar, maple syrup, maple peanut butter, oil, sumac and salt. Stir in the onion and goji berries and set aside for 10 minutes to soften, then add two thirds of the dressing to the broccoli and toss to combine.
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To serve, transfer the broccoli to a serving platter and drizzle over the remaining dressing and salted peanuts.
Original recipe from Ottolenghi : https://ottolenghi.co.uk/pages/recipes/chopped-broccoli-salad-peanut-goji-dressing
