Broccoli Salad with a Mustard Vinaigrette & Roasted Pumpkin Seeds

Ingredients

• 1
  
  large head of broccoli chopped into small pieces
  
• 35ml
  
  red wine vinegar
  
• 45ml
  
  mayonnaise
  
• 1.5
  
  tsp honey
  
• 1
  
  tsp mustard (I use Colemans Savora)
  
• 
  
  salt & pepper to taste
  
• 3
  
  chopped spring onions as garnish
  
• 
  
  roasted pumpkin seeds as garnish
  

Directions

1. Chop your broccoli into small bite size pieces.
2. Prepare the vinaigrette dressing. Mix together vinegar, honey, mayonnaise, salt, pepper and mustard in a small bowl. I prefer my vinaigrette more on the vinegar-y side, so add more honey if you’d like it sweeter, more mayonnaise to cut the sharpness of the vinegar, and more mustard to add spice.
3. Pour over top the chopped broccoli in a plastic container that you can close. Shake the broccoli to coat it in the dressing. Place in fridge overnight.
4. The next day, serve the broccoli and garnish with spring onions and roasted pumpkin seeds.