This raw broccoli salad is all about contrasts. Crisp florets and stems meet salty bacon, golden haloumi and sweet currants with a creamy lemon aioli dressing.
Ingredients
Method
Preheat the oven to 200°C (180°C fan-forced). Spread the almonds onto a medium baking tray, bake for 8 minutes or until golden brown and fragrant, tossing halfway through cooking. Remove from oven and allow to cool
Meanwhile, in a sink of cold water, wash broccoli well; drain. Trim the ends of broccoli stalks and using a sharp vegetable peeler or paring knife, peel to remove tough outer skin. Cut florets from the broccoli and chop finely. Finely chop the stalk. Place onto a large serving dish.
Heat the oil in a large frying pan, fry the haloumi until browned and crisp, transfer to a plate. Add the bacon, cook, stirring until browned; remove from pan and drain on absorbent paper.
Combine the aioli, lemon juice and honey in a medium bowl; season with salt flakes and freshly ground black pepper.
Sprinkle half the bacon, red onion, almonds, currants, parsley and half the dressing over the broccoli; toss gently. Arrange remaining ingredients over the raw broccoli salad; top with haloumi croutons and drizzle with remaining dressing.
Make this raw broccoli salad in advance
You can toast almonds, prepare broccoli, slice onion and make dressing the day before. Fry bacon and haloumi on the day; assemble raw broccoli salad close to serving.
