Burnt Broccoli Caesar Salad

Burnt Broccoli Caesar Salad

313kcal per serving
1 hr 15 mins
4servings
Preferences Vegan Vegetarian Under 400 calories
Main Ingredients Vegetables Grains & Pulses
Allergens Celery free Peanut free
Seasonal Spring Summer

ingredients

Dressing:

  • 40g cashew nuts
  • 1 tsp capers
  • 1 garlic cloves
  • 1 tsp olive oil
  • ½ lemon, juiced
  • 1 tsp Dijon mustard

 

Salad:

  • 1 head of broccoli
  • 100g curly kale, stalk removed, roughly chopped
  • 40g cashew nuts, toasted
  • 2 tbsp chickpeas, drained
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 2 tsp olive oil
  • ½ lemon, juiced

nutrition facts

Per average serving:
energy 1310 kJ / 313 kcal
16 %
fat 16 g
23 %
saturates 2.7 g
14 %
Sugars 4.6 g
5 %
salt 0.2 g
3 %

of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal

method

Caesar Dressing:

  1. Soak the cashews in just enough boiling water to submerge for 30 minutes. Then drain (reserving the water).

  2. Place the remaining ingredients into a small blender and puree until smooth, adding the reserved water if required until a dressing consistency is achieved.

Salad:

  1. Preheat the oven to 220°C.

  2. Prepare broccoli into small florets and dress with 1 tsp olive oil. Place into a suitable size roasting tray. Place the broccoli into the preheated oven for 5 minutes until tender and charred. Remove and set aside.

  3. Toss the kale in the lemon juice (this will start breaking down the raw kale).

  4. Reduce oven temperature to 200°C.

  5. Coat the chickpeas with 1 tsp olive oil, the garlic powder and cayenne pepper and roast in the oven for 20 minutes until golden and crispy.

  6. Assemble the salad by combining the kale, broccoli, cashew nuts and chickpeas. Drizzle the dressing on top.

Important information

*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.

Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.