Broccoli, feta and quinoa salad

• Let the dressing sit for 5–10 minutes before using: This allows the honey to fully dissolve and the flavours to stabilise before mixing.
• Salt the quinoa after cooking if needed: Even if you cook it in salted water, taste once cooled and adjust seasoning before assembling. Quinoa can dull slightly as it cools.
• Dry the broccoli thoroughly if washed: Excess moisture will dilute the dressing and make the salad watery.
• Blanching broccoli: If you don’t like the crunchy texture of raw broccoli, you could lightly blanch florets in boiling water for 30 seconds. Then immediately place in ice water to stop the cooking.
• Combine the other salad ingredients first and toss with the dressing, then add feta to prevent it from crumbling too much.
• Dress the quinoa while slightly warm: Tossing the dressing through when the quinoa is just warm (not hot) helps it absorb flavour more effectively.
• Rest the assembled salad for 10–15 minutes before serving: This allows the broccoli to soften slightly from the acidity without becoming limp.

• Maple syrup can be used instead of honey in the dressing.
• Pomegranate molasses can be partially substituted with more honey and lemon juice.
• Use whatever combination of seeds you want. Alternatively you could also use nuts such as: almonds, walnuts or cashews.
• You could replace spring onions with red onions but ensure they are finely sliced and consider soaking in cold water for 10 minutes to mellow their sharpness.
• Couscous, bulgur, farro or freekeh can be used instead of quinoa.
• Mint and dill can be used instead of parsley, or alongside it.

Store dressing separately if possible to prevent broccoli and quinoa from getting soggy. Similarly, store the feta separately to prevent it from softening too quickly.

Refrigeration: Store in an airtight container for 1-2 days for optimal taste and texture. But, it can last up to 3 days in total.