Broccoli salad with roasted pumpkin seeds and tired of sitting
If you'd rather leave out the sugar, you can quickly roast the pumpkinseeds in a pan with just some oliveoil and chili powder. Leave out the maple syrup and the sugar in that case
Ingredients
- 1 broccoli
- 50 gr hazelnuts
- 1 red onion
- 2 tbsp apple vinegar
- 120 gr pumpkin seeds
- 2 tbsp maple syrup
- 1 tbsp brown sugar
- 1 tbsp of chili powder
- pinch of salt
- black pepper
- 50 gr pomegranate seeds
Dressing
- 2 tbsp mayonaise
- 2 tbsp apple vinegar
- pepper
- salt
Instructions
- Place the broccoli in the kitchen processor and grind until it has the consistency of rice or coursous. Place in sieve and pour boiling water over it and leave to drain and cool.
- Roast the hazelnuts and cut the red onion in thin rings. Place the onion in a small bowl and add the two tablespoons of apple vinegar.
- Heat the oven to 180 ˚C and mix the pumpkinseeds with the maple syrup, brown sugar, black pepper, chili powder and salt. Mix together and spread on a baking tray and roast in the oven for around 15 minutes.
- Make the dressing by combining the ingredients (you can use the apple vinegar you used before to soak the onions)
- Mix the broccoli with the hazelnuts, red onion, pomegranate and finish by adding the roasted pumpkinseeds. Serve with the dressing