This recipe is a tribute to vege2go’s version of garlic broccoli salad. I absolutely love the cold broccoli, which I didn’t think I would. Who would really eat broccoli cold? Can you think of anything worse? I tell you, don’t knock it, until you’ve tried it! It’s absolutely delicious and coming up to Summer here in Oz, it’s definitely going to be on my list of Salads for barbecues.

My version adds a little spice with some sea salt. The original from memory is garlic only. I do think some nice fresh bread crumbs would also go down a treat in this! Vegans, this is totally vegan – eat it to your hearts content!

Oh and PS.  This is extremely healthy! Olive oil is only added at the end, the broccoli is not cooked in it.

Other salad recipes you may be interested in:

• Tomato and Onion Salad
• German Potato Salad
• Wrapped Falafels
• Warm Chickpea’d Tempeh Salad

Makes:

• 3-4 serves

Ingredients:

• 2 sprouts broccoli
• water to boil the broccoli in
• sea salt
• 1 tsp garlic mince
• 1 tsp chilli paste (or whatever chilli takes your fancy)
• 3 tbs olive oil
• ice

Instructions:

1. Chop the broccoli stalk into fine slices and cut the florets separately.
2. Boil the water with some sea salt.
3. Place in the broccoli and leave in for a couple of minutes, so the go green but still crispy.
4. Take them out and place into some water with ice to allow them to cool down straight away.
5. In the pan, now add your olive oil, chilli and garlic, warming all the way through.
6. Drain the broccoli and mix through your oil, sprinkling some sea salt on top.