This broccoli salad recipe can easily be made ahead of time. It’s fresh and full of flavour, with a lightly creamy, tangy dressing. Delicious on its own or served alongside a piece of grilled fish, chicken or tempeh. You’ll enjoy this pregnancy recipe again and again.

| Serves 4 |

Ingredients

1 head of broccoli

3 tbsp extra-virgin olive oil

3 tbsp Greek yoghurt

1½ tbsp apple cider vinegar

2 tsp Dijon mustard

1 tsp maple syrup or honey

1 garlic clove, minced

salt and pepper to taste

⅓ cup diced red onions

⅓ cup dried cranberries

Smoky Tamari Almonds

½ cup almonds

½ cup pepitas

1 tbsp tamari

½ tsp maple syrup

¼ tsp smoked paprika, more to taste

Method

Preheat the oven to 180°C and line a baking tray with baking paper.

In a bowl, combine all the ingredients for the smoky Tamari almonds. Toss to coat the almonds and pepitas in the seasoning, then spread them out on the baking tray. Bake for 10-15 minutes or until golden. Remove from the oven and cool.

Meanwhile, chop the broccoli, including the stem, into small pieces. Cut away any woody or course parts from the stem first.

In a large bowl, whisk together the olive oil, yoghurt, apple cider vinegar, mustard, maple syrup, garlic, salt and pepper. Add the broccoli, onions and cranberries and toss to coat.

Stir the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste. Serve and enjoy.