Ingredients
¼ cup slivered almonds
100 ml olive oil
1 clove garlic, crushed
2 tsp Moroccan spice blend
Zest of 1 lemon, plus 2 tbsp juice
2 tbsp white wine vinegar
1 tbsp honey
Salt & pepper
1 large head of broccoli, cut into small florets (peel the stem and chop that as well)
1 bunch flat head parsley, chopped
3-4 spring onions, sliced
½ cup pitted dates, finely chopped
Method
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Toast the slivered almonds in a small, dry saucepan over a medium heat until light golden. Remove from the pan and set aside.
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Add the oil to the saucepan and once it’s heated, add the garlic and Moroccan spice mix.
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Cook for just a minute until the spices release their fragrance.
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Remove the pan from the heat and add the lemon zest and juice, white wine vinegar and honey.
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Give it a good whisk and season to taste with salt and pepper.
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Combine the broccoli, parsley, spring onions and dates in a large bowl.
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Add the toasted almonds, drizzle the dressing over it, then toss to combine.
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Cover and chill n the fridge for 2-3 hours or overnight.