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Tangy broccoli and cranberry salad

Servings 4

Ingredients

  • 30 g dried cranberries or raisins (sultanas)
  • 1/2 shallot (eschalot), finely sliced
  • 60 ml red wine vinegar
  • 800 g broccoli (about 2 heads)
  • 2 teaspoons sea salt
  • 2 teaspoons sumac, optional
  • ½ -1 teaspoon red pepper/chili flakes
  • 60 ml extra virgin olive oil
  • 1 teaspoon white sugar
  • handful soft herbs such as mint, dill, parsley or a combo
  • 60 g toasted almonds
US Customary - Metric

Instructions

  • Place the cranberries or raisins (sultantas) into a small bowl. Add the shallots and vinegar and allow to soak for 30 minutes.
  • Remove the stem from the broccoli and slice off the woody exterior. Coarsely chop the broccoli stem and florets. You can do this in food processor if you prefer. Transfer the broccoli to a large bowl.
  • To the broccoli, add the sea salt, sumac, red pepper/chili flakes, olive oil, sugar, and herbs, along with the soaked cranberries/shallot and vinegar. Toss well to combine. Allow to sit for 10 minutes before serving. When ready to eat, top with almonds.

Notes

This salad can be stored in the fridge for up to 5 days and improves in time.