Broccoli salad

This broccoli salad is full of fibre, taste, and is easy to pre-prepare. Great for a summer bbq, or meal prep for the week's lunches.



Dressing –

  • 3 tablespoons olive oil
  • 1 ½ tablespoons apple cider vinegar
  • 1 ½ tablespoons dijon mustard
  • 1 tablespoon honey (clover, not runny)
  • Salt and pepper

Salad –

  • 1 large head of broccoli
  • 6 dates
  • 1 lemon, zested
  • ¼ cup pumpkin seeds
  • 2 tablespoons black sesame seeds
  • 50 grams feta cheese


Whisk all of the dressing ingredients together in a small jug and set aside.

Toast the pumpkin and sesame seeds in a pan over a low heat on the stovetop, until they brown slightly, then turn off and remove from the heat.

Finely cut the broccoli and dates, putting them into a large bowl with the grated lemon zest.

Stir in the dressing and ensure it’s thorough covering the broccoli.  Let this marinade for at least an hour, if not overnight.

Remove from the fridge when ready to serve, top with the toasted seeds and crumbled feta.

You may also enjoy my beetroot, pumpkin and chickpea salad.

Serves 4-6

Nutritional information

Approximate per serve (based on 5)

198 calories
Fat 14g (saturated 3g)
Carbs 18g (sugar 9.8g)
Protein 3.5g
Dietary Fibre 6g

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