1-2 bunches Freshly purple or green tender-stem broccoli
1/4 Freshly red cabbage, finely grated or sliced
1/2 can kidney beans
Olive oil
1/2 tsp sumac
Finely sliced roasted almonds
Salt
Pepper
For Dressing:
50ml orange juice
1 tsp lemon juice
1 tsp honey
Pinch of salt
Pepper
Drizzle of olive oil
METHOD
Trim stems of tender stem broccoli until desired length. Note most nutrients are in the stem so try to keep as much of it on.
In a lined baking tray lay the broccoli and drizzle olive oil, salt, pepper and sumac until well coated. Bake on 180*c for 5-7 minutes.
In a large salad bowl, combine red cabbage, broccoli, kidney beans and mix well. Option to bake cabbage with the broccoli if you prefer it slightly tender.
Mix and shake the dressing and drizzle over salad. Throw in roasted almonds and serve.
