Tenderstem® broccoli Superfood Salad

Tenderstem® broccoli Superfood Salad

Preparation time

10 minutes

Cooking time

20 minutes



Dietary requirements

  • Nut free
  • Vegetarian

Nutritional information per serving

  • kcal 651
  • Fat 29.2g
  • Saturates 3g
  • Carbs 85.1g
  • Sugars 23.6g
  • Fibre 20.8g
  • Protein 19g
  • Salt 1.4g


  1. Preheat the oven to 180°C/160°C fan/gas mark 4.

  2. Toss the cubed sweet potatoes with 1 tbsp of rapeseed oil and salt and add to a non stick baking tray and roast for 20mins while you make the rest of the salad.

  3. Add the remaining oil to a large non-stick pan and heat onto a high setting. Once hot, add the drained chickpeas, garlic and drained capers to the pan. Fry for a few minutes until golden brown and crispy.

  4. Once browned turn down the heat and add the cumin, Tenderstem® broccoli, sunflower seeds, and garlic and cook for about a minute until the Tenderstem® broccoli is cooked through. Add a squeeze of lemon over the whole lot, then leave to cool on a plate.

  5. Remove the sweet potato from the oven and leave to cool.

  6. Once everything is cool, add the grated carrots, grated beetroot and cooked sweet potato to the Tenderstem®Broccoli mix and toss together. Serve with the yoghurt.


    Transfer to a sealed container such as a Fresh Box, leave in the fridge overnight and take for lunch the next day. Will keep for up to 3 days.

More ways to cook Tenderstem®