Raw broccoli may sound a little boring. But rubbed in olive oil and salt and it becomes delicious! The broccoli becomes slightly softened, yet retains its fresh crispness.

4 Servings

·      1 cup broccoli sprouts

·      2 broccoli  

·      1/4cup pecan nuts

·      1 tablespoon honey

·      1/2 red onion

·      1 teaspoon salt

·      3 tablespoons olive oil

·      1 apple

·      1/2 tablespoon freshly squeezed lemon juice

·      100 grams of blue cheese

·      Fresh ground black pepper


Roast the pecans on high heat in a dry frying pan for about 2 minutes. Add honey and stir it for about 2 minutes or until the honey has got a golden color. Immediately pour the honey-pecan mix onto a baking sheet, spread out the nuts on the sheet so they do not lump together. Let cool.

Cut the broccoli into small florets, and the stem into thin slices.  Peel the onion and cut into thin slices. 

Add broccoli and onion in a bowl. Sprinkle with salt and olive oil. Massage/rub the broccoli with your hands for a few minutes, until slightly softened. Another way to do it is to put everything in a plastic bag and rub it from the outside of the bag if you want to keep your hands clean.

 Cut the apple into thin slices. Add the broccoli mixture and apple slices on a platter. Drizzle with lemon juice, sprinkle broccoli shoots and crumbled blue cheese. Top with honey, nuts and grind over some black pepper.

Recipe from Groddar, skott & mikrogrönt by Lina Wallentinson.

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