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Moroccan-style chargrilled baby broccoli salad

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  • Egg free
  • Gluten free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • Healthier living
  • Diabetes friendly
  • Vegetarian
  • Contains wholegrains
  • High in dietary fibre
  • 1 serve veg or fruit

Loaded with Moroccan flavours, this sweet and nutty salad is an impressive addition for any BBQ.

  • Serves6
  • Cook time10 minutes
  • Prep time10 minutes, + cooling & 15 mins soaking time
moroccan style baby broccoli salad

Ingredients

  • 1 red onion, thinly sliced
  • 1/2 tsp sumac
  • 1/2 tsp ground cumin
  • 1 lemon, rind finely grated, juiced
  • 1 orange, rind finely grated, juiced
  • 250g pkt microwavable brown rice and red quinoa
  • 1 bunch baby broccoli, halved lengthways
  • 1/4 cup (25g) walnuts, toasted, chopped
  • 1/4 cup (35g) pistachios, toasted, chopped
  • 1/2 cup mint leaves
  • 1/2 cup coriander sprigs
  • 2 tbs honey
  • 1/4 cup (60ml) olive oil
  • 2 radishes, thinly sliced
  • 1/2 cup (75g) dried cranberries
  • 100g fetta, crumbled

Nutritional information

Per Serve: Energy: 1560kJ/373 Cals (18%), Protein: 9g (18%), Fat: 21g (30%), Sat Fat: 5g (21%), Carb: 37g (12%), Sugar: 21g (23%), Dietary Fibre: 5g (17%), Sodium: 276mg (14%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place onion in a small shallow bowl. Sprinkle evenly with sumac and cumin. Drizzle over lemon juice and orange juice. Set aside for 15 mins to soak. Heat rice and quinoa mix following packet directions. Set aside to cool.

  2. Step 2

    Heat a barbecue grill or chargrill on high. Spray the baby broccoli with olive oil spray. Season. Cook, turning, for 2-3 mins or until lightly charred.

  3. Step 3

    Place rice and quinoa mix in a large bowl. Add the walnut, pistachio, mint and coriander and toss to combine.

  4. Step 4

    Drain the onion mixture, reserving the lemon juice mixture. Place the lemon juice mixture in a screw-top jar with the honey and oil. Season. Shake until well combined.

  5. Step 5

    Add half the onion to rice mixture with the radish and lemon juice mixture and toss to combine. Transfer to a serving platter. Top with baby broccoli. Sprinkle with the cranberries, fetta and remaining onion to serve.

Recipe tip

COOK. STORE. SAVE. 
Don’t toss the coriander roots – use them to make our Penang Curry Paste.

 

Moroccan-style chargrilled baby broccoli salad

Moroccan-style chargrilled baby broccoli salad
  • Serves6
  • Cook time10 minutes
  • Prep time10 minutes, + cooling & 15 mins soaking time
Ingredients
  • 1 red onion, thinly sliced
  • 1/2 tsp sumac
  • 1/2 tsp ground cumin
  • 1 lemon, rind finely grated, juiced
  • 1 orange, rind finely grated, juiced
  • 250g pkt microwavable brown rice and red quinoa
  • 1 bunch baby broccoli, halved lengthways
  • 1/4 cup (25g) walnuts, toasted, chopped
  • 1/4 cup (35g) pistachios, toasted, chopped
  • 1/2 cup mint leaves
  • 1/2 cup coriander sprigs
  • 2 tbs honey
  • 1/4 cup (60ml) olive oil
  • 2 radishes, thinly sliced
  • 1/2 cup (75g) dried cranberries
  • 100g fetta, crumbled
    Description

    Loaded with Moroccan flavours, this sweet and nutty salad is an impressive addition for any BBQ.

    Method
    1. Step 1

      Place onion in a small shallow bowl. Sprinkle evenly with sumac and cumin. Drizzle over lemon juice and orange juice. Set aside for 15 mins to soak. Heat rice and quinoa mix following packet directions. Set aside to cool.

    2. Step 2

      Heat a barbecue grill or chargrill on high. Spray the baby broccoli with olive oil spray. Season. Cook, turning, for 2-3 mins or until lightly charred.

    3. Step 3

      Place rice and quinoa mix in a large bowl. Add the walnut, pistachio, mint and coriander and toss to combine.

    4. Step 4

      Drain the onion mixture, reserving the lemon juice mixture. Place the lemon juice mixture in a screw-top jar with the honey and oil. Season. Shake until well combined.

    5. Step 5

      Add half the onion to rice mixture with the radish and lemon juice mixture and toss to combine. Transfer to a serving platter. Top with baby broccoli. Sprinkle with the cranberries, fetta and remaining onion to serve.