Shaved Broccoli & Fennel Salad
Shaved Broccoli & Fennel Salad with Roasted Salt Almonds
Servings 5
Calories 535kcal
Ingredients
Shaved broccoli & fennel salad
- 1 head broccoli
- 1 bulb fennel
- 75 g dried cranberries
- 200 g creamy goats cheese
Quick pickled red onion
- 1 large red onion
- 4 tbsp apple vinegar
- 2 tbsp water
- 1 tbsp honey runny
- A pinch of salt
Roasted salt almonds
- 200 g almonds
- 3 tbsp coarse sea salt
- 200 ml boiling water
Apple vinaigrette
- 100 ml rapeseed oil
- 100 ml apple vinegar
- 1.5 tbsp honey runny
- A pinch of salt & fresh pepper
Instructions
- Start by preparing the roasted salt almonds. Dissolve the salt in the water. Add almonds, cover at let them soak for about 20 min. Preheat oven to 300 F °/150 C ° (fan). Drain almonds and place them on a baking sheet and roast them in the oven for 20 min.
- While you prepare the almonds you can make the quick pickled onions as well. Slice the onion into slim wedges. Mix all the ingredients together and soak the onion slices. Set a side and give them a stir every 10 min. I think they are perfect after pickled for 30-60 min.
- Make the vinaigrette by stirring al the ingredients together in a large bowl.Use a mandolin, a food processor or a very sharp knife the shave the fennel and broccoli into paper thin slices, add them to the bowl with vinaigrette along with cranberries and pickled onions. Use your hands to mix everything together. Add the cheese and as many almonds as you prefer (I used half the portion) and gently fold it into the salad.Serve the salad as a side dish or as a filling lunch.
Nutrition
Calories: 535kcal | Carbohydrates: 42g | Protein: 13g | Fat: 39g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Sodium: 4254mg | Potassium: 908mg | Fiber: 10g | Sugar: 25g | Vitamin A: 821IU | Vitamin C: 114mg | Calcium: 195mg | Iron: 3mg