Crisp Fennel & Orange Broccoli Salad

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Preparation info

  • Makes

    2

    portions
    • Difficulty

      Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan: Featuring Over 70 Tasty Recipes and Menu Plans

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

  • About

This a really nice fresh salad that is a great addition to any of the meals in this book or can be eaten on its own. The focus here is winter veggies and including them in new and different ways.

Ingredients

  • 1 head of broccoli, chopped from root to top
  • 1 tablespoon coconut cream
  • salt and freshly

Method

Bring a large saucepan of water to the boil, add the broccoli and flash boil for 5 minutes, then drain and cool under cold water. Once cooled, put in a blender with the coconut cream and blitz until you have a lovely purée. Season with salt and pepper to taste, if you like. Pour onto a serving plate.

Shave the fennel, cucumber and onion into a bowl using a mandoline or peeler, or slice