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  • Writer's pictureKatie Brown

Nutty Broccoli Salad

I love salad.

No, really. I do.

But, when I say salad, I don’t mean a few scraps of sad looking lettuce, cucumber and tomatoes. I’m thinking more along long the lines of an array of colours, protein and plenty of satisfaction. So, when I was at a loss about what to eat for dinner, I came up with this nutty broccoli salad inspired by one I’d eaten from M&S.

I think that peanuts are underrated in a salad, we get so caught up in the peanut butter hype we forget what a tasty addition they can be. I’ve added in various greens, some carbs in the form of bulgar wheat and a salty hit from the ginger and soy dressing.

This is very simple to take, should keep in the fridge for 3 days and because I eat pretty generous servings this may even serve 3 people. Tasty additions would be; mixed nuts, chicken or tofu, spinach and fresh olives.

Nutty Broccoli Salad


One whole broccoli, chopped into small pieces

150g Soya Beans

40g Salted Peanuts

250g Bulgar Wheat (cooked)

Half a vegetable stock cube

5g Ground Ginger ( or to taste)

3 Tablespoons Soy Sauce  (or to taste)


Place a large saucepan and a small saucepan on the hob to boil, chop the broccoli into small pieces and place in the large sauce pan for 15minutes (you want it slightly crunchy). When the broccoli is cooked, drain and set to one side in a large mixing bowl.

Pour the bulgur wheat into the smaller saucepan and sprinkle in half a vegetable stock cube. Make sure you stir this on a regular basis to avoid it sticking to the pan – water amounts will vary according to brands, so please check the packet first. Once the bulgar wheat is fully cooked, it’s best to leave it to cool down and soak any excess water for around 5 minutes, if required.

Once both the broccoli and bulgur wheat are cooked, mix in the peanuts and soya beans, then in a small mug mix soy sauce and ground ginger and pour over the salad. You can allow the dressing to soak in or mix to ensure it’s fully combined.

Serve hot or cold, I love a side of spinach and the addition of olives.

What goes into your favourite salad?



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