Name: Chopped broccoli salad with peanut and goji dressing
Ingredients: 100g freekeh (or farro, quinoa, bulgur or spelt , but the alternatives will vary in cooking time, so cooked just until softened); 570g jar of queen chickpeas, drained and rinsed (400g) (or use another cooked chickpea as an alternative); 1 medium head of broccoli (about 300g); 20g mint leaves, roughly torn; 80g salted, roasted peanuts; 120ml olive oil; 100ml apple cider vinegar; 1½ tbsp maple syrup; 2 tbsp sumac; 4 tbsp peanut butter (smooth or crunchy); ½ red onion, finely sliced into half moons (50g); 50g goji berries; Fine sea salt

New

Salad Veganisable

Serves 4

Prep 15 min

Cook 20 min

This is a hearty chopped salad that utilises the whole broccoli, head to stalk. The dressing is fruity and nutty from the goji berries, sumac and peanut butter. It's a great one for meal prep as it makes a big batch and keeps very well in the fridge for a few days.

Ingredients

100g	freekeh (or farro, quinoa, bulgur or spelt , but the alternatives will vary in cooking time, so cooked just until softened)
570g	jar of queen chickpeas, drained and rinsed (400g) (or use another cooked chickpea as an alternative)
1	medium head of broccoli (about 300g)
20g	mint leaves, roughly torn
80g	salted, roasted peanuts
120ml	olive oil
100ml	apple cider vinegar
1½ tbsp	maple syrup
2 tbsp	sumac
4 tbsp	peanut butter (smooth or crunchy)
½	red onion, finely sliced into half moons (50g)
50g	goji berries
	Fine sea salt

Method

Rinse the freekeh and cover with 400ml of water and ½ teaspoon of salt. Bring to a boil, then cover with a lid, reduce to a low simmer and cook for 15-20 minutes, until softened. Once cooked, drain any remaining water and set aside to cool.
Peel and discard as much of the tough skin from the broccoli stalk as you can, then grate the whole broccoli on the coarse side of a box grater (alternatively finely chop it with a sharp knife or use a food processor). Add to a large mixing bowl along with the freekeh, chickpeas and mint and toss to combine.
In a separate bowl, whisk together the oil, vinegar, maple, sumac, peanut butter, and 1½ teaspoons of salt. Stir in the onion and goji berries and set aside for 10 minutes to soften, then add two thirds of the dressing to the broccoli and toss to combine.
To serve, transfer the broccoli to a serving platter and drizzle over the remaining dressing.