Ingredients
- 1 broccoli
- 2 JAZZ™ apple
- 100 g cashews, roasted and salted or plain
- 100 g dried cranberries
- 200 g feta
- For the dressing:
- 3 tbsp rapeseed oil
- 1 tbsp apple vinegar
- 2 tbsp passion fruit juice, alternatively apple juice
- 1 tsp maple syrup or honey
- 1 tsp mustard, medium hot
- Salt and pepper
Instructions
- Cut the broccoli into very fine florets and place them in salted boiling water and cook for 4 minutes until bubbling. Drain in a sieve, rinse briefly with cold water and leave to drain.
- Wash the apples, quarter them and cut them into slices approx. 3 mm thick. Put all the ingredients for the dressing in a bowl and whisk until combined. Season to taste (adjust sweetness and acidity).
- Place the broccoli in a large bowl and mix with 2/3 of the dressing. Spread the apple slices and the cashews and cranberries over the salad and drizzle the remaining dressing over the top. Crumble the feta with your fingers and sprinkle over the salad.
Recipe and photo: Maltes Kitchen
