to lunch - cold broccoli salad from green kitchen stories

“This is a wonderful quick salad that has a nice crunchy texture and fresh flavors. Sweet raisins and fresh pomegranate meet raw broccoli, coated in a yogurt dressing – you are in for a taste experience. It is great as a side dish or as a light lunch with a slice of toasted rye bread.”

Cold broccoli salad
recipe by: Green Kitchen Stories
recipe type: to lunch, to dinner, to serve on the side

what you need:
2 heads broccoli
1 small red onion, finely chopped
1 pomegranate, seeds removed (or you could probably use goji berries as well)
150 g(1 cup) raisins
70 g(½ cup) sunflower seeds, toasted
280 ml(1 cup) natural yoghurt
½ tsp sea salt
freshly ground black pepper, to taste

what to do:
Separate the broccoli florets from the stalk and cut them into smaller, bite-sized pieces. Cut the remaining stalk in half and thinly slice.

Place in a serving bowl with the onion, pomegranate seeds, raisins and sunflower seeds. Toss to combine. Add the yoghurt, salt and pepper. Use your hands to mix together, making sure that all broccoli florets are coated in yoghurt. Serve.