Broccoli Salad with Potatoes, Peas and Herbs
This vibrant healthy broccoli salad is quick, easy and packed with flavour. It's also vegan, gluten free and dairy free. Perfect for a summer dinner or barbecue side dish.
Prep Time10 mins
Cook Time10 mins
Total Time15 mins
- 350 g (3 cups) new potatoes
- 250 g (2 bunches) Tenderstem broccoli (broccolini)
- 50 g (1/2 cup) raw snap peas
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped
- 3 handfuls spinach leaves
- 3 tbsp sprouted lentils (optional)
Part boil the potatoes for 7 mins or until just tender (halve any larger new potatoes first). Drain well, rinse under cold water to cool enough to handle then thread onto skewers.
Heat a griddle pan or barbecue. Mix the oil, garlic and herbs in a small bowl, then brush it all over the potatoes.
Grill for a few minutes until lightly charred.
Meanwhile, bring a medium pan of water to the boil, add the Tenderstem/broccolini and cook for 1 minute. Drain, rinse under cold water to stop them cooking further.
In a large serving bowl, add the spinach, then top with the broccolini, grilled potatoes (and any remaining herby sauce), snap peas and sprouted lentils (if using).
Calories: 134kcal | Carbohydrates: 21g | Protein: 4g | Fat: 3g | Sodium: 41mg | Potassium: 518mg | Fiber: 3g | Sugar: 2g | Vitamin A: 67% | Vitamin C: 107.2% | Calcium: 8.2% | Iron: 11.6%