Roasted Broccoli Slaw

This roasted broccoli slaw is a celebration of all things tasty, crunchy, and nourishing. Packed with vibrant veggies like cabbage and carrot, tossed with toasted seeds, crunchy walnuts and a generous handful of fresh herbs, it’s a powerhouse of plant-based goodness. Roasting the broccoli brings out its natural sweetness and adds depth to this colourful, textural salad. Perfect as a side, a light lunch, or a vibrant addition to your summer spread, it’s wholesome, satisfying, and full of flavour in every bite

Serves 3

• Prep 5 minutes including chilling time
• Cook 20 minutes
• Total 25 minutes

Storage Tupperware in the fridge for 2 days

Ingredients

• 450g PACK’D Organic frozen Broccoli
• Good pinch of salt and pepper
• 1.5 tbsp olive oil
• 2 tbsp sunflower seeds
• 3 tbsp pumpkin seeds
• 35g walnuts
• 1 cup (70g) Red cabbage
• 1 cup (70g) White cabbage
• 1 medium carrot, julienne
• 2 celery sticks, finely diced or sliced
• 15g loosely packed fresh coriander, chives and dill, finely chopped
• Optional 40g cranberries or raisins

Dressing

• 2 tbsp tahini
• 1.5 - 2 tbsp water
• 1/4 tsp Dijon
• 1 tsp grated ginger or 1 garlic clove, minced
• Good pinch of salt pepper
• 1/2 tsp toasted sesame oil
• 1 tsp lime juice

Method

Mix the tahini, water, Dijon, ginger or garlic, salt, pepper and toasted sesame oil together in a bowl until smooth. Then stir in the lime - this will stop it splitting.

Preheat the oven to 200C/ 180 fan and line a baking tray with parchment. Add the broccoli, salt, pepper and olive oil to the baking tray and toss to combine. Roast for 15 minutes, turning once. Add the seeds and nuts and cook for another 5 minutes until the broccoli is crispy and the nuts golden. Check after 10 - 15 minutes and remove any smaller florets that are already cooked. Chop the nuts.

Toss roasted broccoli with red and white cabbage, carrot, celery, herbs and optional cranberries or raisins.

Mix dressing through slaw and option to drizzle with more olive oil. Season to taste.