Side
Purple Broccoli Salad
![prep time]()
Cooking time10 minutes![preparation time]()
Prep time20 minutes![servings]()
Servings4 portions
- 1 Violife Greek White
- 1 Violife Prosociano Grated, for garnishing
- 2 ½ cups Purple Sprouting Broccoli or broccolini
- 100 g vegan Greek yoghurt
- 60 g frozen peas
- ½ lemon, unwaxed, zest and juice
- 1 red chilli, finely chopped
- 1½ tsp caster sugar or 1 tbsp maple syrup
- 4 tbsp extra virgin olive oil
- fresh thyme leaves
- 1 clove of garlic, thinly sliced
- Pitta bread, for serving
- Crumble the Violife Greek White into a food processor. Add the vegan yoghurt and lemon zest, then pulse until smooth.
- Spread onto a platter or shallow bowl, using the back of a spoon to make a large indentation in the middle.
- In a bowl, mix the chili, sugar and a pinch of salt, then add the lemon juice and 3 tablespoons of olive oil. Set aside the vinaigrette.
- Cut off the hard end of the broccoli sprouts. Heat the remaining 1 tablespoon of oil in a wok or large frying pan over high heat.
- Add the broccoli and thyme and fry for 2 minutes.
- Add the garlic, peas and 1/3 cup of water. Simmer for 3-4 minutes until the water has evaporated and the broccoli is tender.
- Toss the vegetables in the vinaigrette.
- Serve the vegetables on top of the dip, and grate some Violife Prosociano on top if you like.
- Serve with flatbreads.
