Name: Crisp Fennel & Orange Broccoli Salad
Yield: Makes 2 portions
Ingredients: 2 tablespoons olive oil; 1–2 small green and red chicory, shredded; 1 avocado, peeled, pitted and sliced; hemp hearts; 1 splash of maple syrup; ½ teaspoon Dijon mustard; juice of ½ lemon; salt and freshly cracked black pepper; 1 tablespoon coconut cream; 1 head of broccoli, chopped from root to top; ½ orange, sliced in moons; ¼ red onion; ½ cucumber; ½ head of fennel, fronds reserved; chopped nuts

Preparation info

Makes
2
portions

Difficulty
Easy

Appears in

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