Broccoli and mango salad with a sour cream dressing

POMEGRANATE AND CARAMALIZED HAZELNUT SALAD WITH A SOUR CREAM FETA AND ORANGE DRESSING


Serves 2

Ingredients:

  • 250g broccoli florets, lightly blanched for 2-3 minutes, refreshed in cold water, drained and set aside
  • 2-3tbsp hazelnuts
  • 1tbsp maple syrup
  • ½ pomegranate, seeds only
  • 1 small red onion, finely diced
  • 100g diced mango
  • Crushed pink peppercorns

 

Dressing:

  • 200g sour cream (1 small tub)
  • 200g feta cheese, crumbled
  • 1-2 dessertspoon runny honey
  • 40–50 ml freshly squeezed orange juice
  • Zest ¼ orange

 

Method:

1. Cook broccoli in boiling salted water for two to three minutes. Refresh in cold water and drain. Set aside.

2. Dry roast the hazelnuts on a small pan over medium heat for one to two minutes. Then add 1tbsp of maple syrup to lightly coat the nuts and toast for another 30-60 seconds. Remove from heat, transfer to parchment paper and allow to cool.

3. Make dressing by whisking all its ingredients together in a small bowl. Set aside.

4. Arrange broccoli on a platter and lightly scatter with diced red onion, pomegranate, mango, hazelnuts and peppercorns. Serve dressing on the side or drizzled lightly over broccoli.

 

*Sponsored by Irish Institued of Nutrition & Health

Maggie Lynch presents a range of Taste of Health cooking demonstration classes along with husband Richard Burton, Director of the Irish Institute of Nutrition & Health. These include Gluten/wheat free cooking, Healthy Fast Food for Kids, Eating for Health with Diabeties, and Wholefoods for Health.

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