Jamie Oliver's Broccoli Salad
Bursting with fresh, vibrant flavors, Jamie Oliver's Broccoli Salad is a must-try dish that transforms everyday vegetables into a delightful culinary experience. Featuring tender, blanched broccoli paired with crunchy toasted almonds and sunflower seeds, this salad is elevated with a zesty yogurt dressing infused with lemon, garlic, and a hint of chili heat. Fresh coriander and crisp spring onions add a bright, herbaceous touch, making it a perfect balance of textures and tastes. Ready in just 20 minutes, this healthy and colorful side dish is not only quick to prepare but also packed with nutrients. Serve it alongside grilled meats, or enjoy it as a light, vegetarian main course for a wholesome meal everyone will love.
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Ingredients
- 2 heads broccoli
- 50 grams almonds
- 2 tablespoons sunflower seeds
- 1 small red chili
- 4 sticks spring onions
- 20 grams coriander leaves
- 150 grams natural yogurt
- 1 medium lemon
- 1 small garlic clove
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Directions
Step 1
Start by washing and prepping the broccoli. Cut the broccoli into bite-sized florets, and peel and slice the stalk into thin strips.
Step 2
Bring a large pot of salted water to a boil. Blanch the broccoli florets and stalks for 1-2 minutes until just tender but still vibrant green. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again thoroughly and set aside.
Step 3
Heat a dry frying pan over medium heat. Toast the almonds and sunflower seeds for 2-3 minutes until golden and fragrant, stirring often to prevent burning. Remove from the pan and set aside to cool.
Step 4
Finely slice the red chili and spring onions. Roughly chop the coriander leaves.
Step 5
To prepare the dressing, place the natural yogurt in a small bowl. Zest the lemon and squeeze the juice into the bowl. Finely grate the garlic clove into the mixture. Add the extra virgin olive oil, salt, and black pepper. Mix well until smooth and well combined.
Step 6
In a large mixing bowl, combine the blanched broccoli, toasted almonds, sunflower seeds, sliced chili, spring onions, and coriander leaves.
Step 7
Pour the yogurt dressing over the salad and toss gently to coat all the ingredients evenly.
Step 8
Taste and adjust seasoning with additional salt or lemon juice if needed.
Step 9
Transfer the broccoli salad to a serving platter and enjoy as a vibrant side dish or a light main course.
Nutrition Facts
| Serving size | (1008.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1045.9 |
| Total Fat 69.5g | 0% |
| Saturated Fat 9.9g | 0% |
| Polyunsaturated Fat 6.0g | |
| Cholesterol 15mg | 0% |
| Sodium 2265.6mg | 0% |
| Total Carbohydrate 78.0g | 0% |
| Dietary Fiber 28.0g | 0% |
| Total Sugars 25.6g | |
| Protein 41.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 817.8mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 2846.8mg | 0% |
Source of Calories