Name: Broccoli-Nut-Salad with Curry-Dressing
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 Portionen
Ingredients: 50 g Hazelnut kernels; 80 g Cashew kernels; 800 g Broccoli; 2 EL Sunflower seeds; 1 Stück red onion; 2 EL Maple syrup; 3 EL Curry; 3 EL Olive oil; 3 EL Apple vinegar; nach Geschmack Salt; nach Geschmack Pepper; 50 g Raisins

Cook Time

30 min

Servings

Difficulty

Easy

Prep Time

25 Min

Description

This vegetarian broccoli-nut salad with curry dressing is prepared in the Thermomix® and combines broccoli, hazelnut kernels, cashew kernels, sunflower seeds and red onion. The curry dressing with maple syrup and olive oil gives the salad a special touch. In just 30 minutes, 4 servings are created, ideal as a light appetizer, main course or finger food. The salad is suitable for a healthy diet and is particularly easy to prepare.

Ingredients (12 ingredients)

50 g Hazelnut kernels
80 g Cashew kernels
800 g Broccoli
2 EL Sunflower seeds
1 Stück red onion
2 EL Maple syrup
3 EL Curry
3 EL Olive oil
3 EL Apple vinegar
nach Geschmack Salt
nach Geschmack Pepper
50 g Raisins

Preparation (7 steps)

Chop hazelnuts

Thermomix® Setting

5 sec/Speed 5

Put 50 g hazelnut kernels into the mixing bowl and chop for 5 sec./speed 5. Transfer and set aside.

Prepare cashew kernels

Cover 80 g cashew kernels completely with water in a small saucepan and simmer for about 10 minutes. Then drain and let cool.

Prepare broccoli

Clean, wash and divide 800 g broccoli into very small florets. Peel the stems and dice finely. Add both to boiling water and blanch for about 40 seconds. Drain, quench and let cool.

Roast sunflower seeds and hazelnuts

Roast 2 tbsp sunflower seeds and the chopped hazelnuts in a pan without fat until they are lightly browned. Then let cool.

Chop onion

Thermomix® Setting

3 sec/Speed 5

Peel, quarter and place 1 red onion in the mixing bowl. Chop for 3 sec./speed 5. Scrape down the side with the spatula.

Prepare dressing

Thermomix® Setting

30 sec/Speed 8

Put the cooled cashew kernels, 2 tbsp maple syrup, 3 tbsp curry, 3 tbsp olive oil, 3 tbsp apple vinegar, salt and pepper into the mixing bowl. Puree for 30 sec./speed 8-10 until a fine dressing is created. If necessary, add 3-4 tbsp water to achieve the desired consistency.