Bethany's Vegan Kitchen

Blanched broccoli along with spring onion, cucumber and tomato in a light dressing. By chopping the florets into really small pieces, they only need to be blanched for a minute until it’s crisp tender. The broccoli is then put into very cold water to stop the cooking process, drained, then mixed with the rest of the salad and served chilled

Yield; Two servings (103kcal per serving) Cook/Prep time; 10 minutes

You’ll need;

1. One head of broccoli, washed and chopped into very small pieces
2. Half a cucumber, chopped into small pieces
3. Two salad tomatoes, seeds removed and chopped into small pieces
4. Two spring onions, sliced
5. For the dressing; One tablespoon of mayonnaise, one tablespoon of lemon juice, half a teaspoon of mixed herbs and a pinch of black pepper

Method;

• Blanch the broccoli in a pot of boiling water for one and a half minutes. Once blanched, drain and rinse with very cold water before leaving to drain again
• Once cooled add the broccoli into a mixing bowl, tip in the other ingredients, drizzle over the dressing and mix well
• Refrigerate until you’re ready to serve

This would make a lovely side dish for a barbecue, picnic or lunch