Broccoli salad

• broccoli florets↗300g g

  broken into small pieces

• carrots↗2

  peeled lengthways into large ribbons

• dried cranberries↗50g g
• cashews↗50g g

  toasted, roughly chopped

• cider vinegar↗80ml ml
• caster sugar↗1 tbsp
• sea salt flakes↗¼ tsp
• red onion↗1

  finely sliced

• extra virgin olive oil↗50ml ml
• maple syrup↗1 tbsp
• lemon↗1

  zested and juiced

Step-by-step instructions

1. 1

   To make the pickle, heat the vinegar, sugar and salt in a small pan. Boil for 1 min until the sugar dissolves, then add the red onion and simmer for 1 min. Take off the heat, cover, and leave to cool completely.

2. 2

   Mix the broccoli, carrots, cranberries and cashews in a large bowl. Add the cooled pickled onion, reserving the pickling liquid.

3. 3

   Whisk together the pickling liquid, oil, maple syrup and lemon zest and juice, along with 2 tbsp cold water. Pour over the vegetables and mix until well coated.