Broccoli and cranberry salad with curry dressing

Ingredients for 4 servings:

• 175 g cashew nuts
• 800 g broccoli
• 2 tbsp sunflower seeds
• 50 g cranberries, dried
• 2 onions, red
• 2 tbsp maple syrup
• 3 tbsp curry powder
• 2 tbsp olive oil
• 3 tbsp apple cider vinegar
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Add 125g of cashews to a pot of water, enough to completely cover them. Bring to a boil, cover, and simmer over medium heat for about 10 minutes. Drain in a colander and let cool. Trim and wash the broccoli, then cut into very small florets. Peel the stalks and finely dice. Add both to boiling salted water and boil for about 1 minute. Then pour into a colander, rinse with cold water, drain well, and let cool. Roughly chop 50g of cashews. Roast together with the sunflower seeds in a dry pan, stirring occasionally, and remove. Roughly chop the cranberries. Peel and finely dice the onions. For the dressing, place the cooked cashews in a tall mixing bowl. Add the syrup, curry, 3-4 tablespoons of water, olive oil, and vinegar, and blend until smooth using a hand blender. Season well with salt and pepper. Mix broccoli, cashew and sunflower seeds, onions and cranberries with the dressing in a large bowl and serve.