Broccoli salad with a mustard vinaigrette & roasted pumpkin seeds

Indulge in the flavors of our zesty broccoli salad, tossed in a tangy mustard vinaigrette and topped with crunchy roasted pumpkin seeds. Perfect for a nutritious and satisfying meal.

Ingredients:

• 1 large head of broccoli chopped into small pieces
• 35ml red wine vinegar
• 45ml mayonnaise
• 1.5 tsp honey
• 1 tsp mustard (I use Colemans Savora)
• salt & pepper to taste
• 3 chopped spring onions as garnish
• roasted pumpkin seeds as garnish

Instructions:

1. Cut the broccoli into small, bite-sized pieces.
2. Prepare the vinaigrette by combining vinegar, honey, mayonnaise, salt, pepper, and mustard in a small bowl. Adjust the ingredients to achieve your desired balance of flavors - more honey for sweetness, more mayonnaise to mellow the vinegar, and extra mustard for added zest.
3. Drizzle the dressing over the chopped broccoli in a sealable plastic container. Seal the container and shake well to ensure the broccoli is evenly coated. Refrigerate overnight.
4. When ready to serve, garnish the broccoli with sliced spring onions and roasted pumpkin seeds.

Summary:

• Calories: 617 kcal
• Fat: 37 g
• Protein: 22 g
• Carbs: 63 g
• Potassium: 2544 mg
• Magnesium: 172 mg