This makes an inexpensive salad during the colder months.
1 head broccoli
2 Tbsp extra virgin olive oil
1 Tbsp lemon juice
1-2 cloves garlic, peeled and crushed
Freshly ground black pepper to taste
Dab creamy Dijonnaise mustard
1 Tbsp capers, drained and coarsely chopped
1 Tbsp chopped parsley
1 Trim broccoli and cut into florets. Plunge into a saucepan of boiling salted water and cook for no more than 3 minutes. Drain and refresh with cold water until broccoli feels cool. Drain, then tip broccoli onto paper towels to dry off.
2 Whisk oil, lemon juice, garlic, ¼ teaspoon of salt, pepper and mustard together. Add capers.
3 Peel carrots and shave into short lengths or cut into very thin rounds. Add to bowl of dressing and toss well. Coarsely chop broccoli and add to bowl with parsley. Toss, check for salt and lemon, adding more if it needs more oomph, then serve.
Bright, crunchy and tasty – add a spoonful to wraps or tacos, or serve alongside a traybake of roasted vegetables.
Lemon juice adds a fresh clean tang to this salad but over time it will make the broccoli lose its verdant green colour. The trick is to toss the carrots with the dressing so that they start absorbing flavour but to add the broccoli just before serving.