Paleo Recipes Vegan

Broccoli Salad with Pomegranate and Cob Nuts

Edward Daniel02.4K views

Broccoli Salad with Pomegranate and Cob Nuts I crave whenever the cob nut season comes round. I love the subtle taste of the cob nuts, which are actually a type of hazelnut and which just complement the pomegranate and cucumber.  A great dish for Summer.

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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 200g broccoli
  • 1-inch ginger, grated finely
  • ½ lime, juice and zest
  • 1 cucumber, sliced
  • 1 shallot, chopped
  • ½ pomegranate, seeded
  • 25g shelled cob nuts (or use hazelnuts as an alternative).
  • pinch of salt
  • pinch of pepper

Instructions

  1. In a small mixing bowl put together the ginger, lime, salt and pepper. Set to one side.
  2. Steam the broccoli for 5 minutes. Place in a serving dish.
  3. Spiralise and add in the cucumber. Sprinkle over the shallot and pomegranate.
  4. Blitz the nuts roughly in a chopper. Dry roast the nuts over a medium heat for three or four minutes. Sprinkle over the broccoli.
  5. Drizzle over the ginger and lime mixture.
  6. Serve.

 

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