Crunchy broccoli and dried cranberry salad

• broccoli↗1 head of head of

  (about 350g)

• Dijon mustard↗2 tbsp 2 tbsp
• lemon↗1 1

  juiced

• apple cider vinegar↗1 tbsp 1 tbsp
• honey↗1 tbsp 1 tbsp
• garlic granules↗1 tsp 1 tsp
• cold‑pressed rapeseed oil↗60ml 60ml

  or soft olive oil

• kale↗150g 150g
• halloumi↗200g 200g

  sliced 1cm thick

• dried cranberries↗50g 50g
• mixed seeds40g 40g
• roasted salted pecan nuts50g 50g

  coarsely chopped

Step-by-step instructions

1. 1

   Trim the broccoli florets and cut them into bite‑size pieces, finely chop the stems, then set aside. In a bowl combine Dijon mustard, lemon juice, apple cider vinegar, honey, garlic granules and cold‑pressed rapeseed oil. Whisk well until emulsified, then season to taste.

2. 2

   Remove the kale leaves from the stems and coarsely chop them, then add to the bowl with the dressing. Finely chop the kale stems and add them as well, then using your hands, massage the dressing into the leaves for 1‑2 minutes until they darken and soften. Set aside.

3. 3

   Heat a non‑stick pan over medium‑high heat. Add the halloumi and fry on both sides for 2‑3 minutes until golden, then transfer to a board and coarsely chop. Add to the kale salad together with the chopped broccoli and most of the dried cranberries, mixed seeds and roasted pecan nuts. Toss well, then sprinkle the remaining cranberries, seeds and pecan nuts before serving.