The air smells like orange blossoms. Which means it is spring in Cyprus. I always feel as though spring in Cyprus lasts as long as the orange blossom flowers are in blossom. It’s quick. And the prettiest time of the year in Cyprus, as far as I am concerned. Everything is green, it smells wonderful, and it’s warm enough to spend days roaming around with short sleeves.
Foodwise, Easter is around the corner, and I am preparing to make some pretty traditional Cypriot dishes, like “flaounes”, naturally dyed eggs, and more.
It may be for this reason that I have been making an abundance of non-Cypriot meals this week but with in-season local ingredients. Banana bread, pizza, salads. It’s all been on home-made rotation.
Perhaps it’s also been because I’ve been incredibly busy, so I default to the dishes I know best. I finished a food-photography shoot for an amazing company called “Homemade Goodness” which specializes in vegan products. I’ll share some photos once the editing has been completed. I also traveled to Pafos Harbour for a shoot and have put a couple photos up below.
Today I am sharing a broccoli salad I made on the weekend. It’s easy to make, as you simply just chop off little pieces from a head of broccoli. It’s healthy, and delicious at the same time. The dressing does call for some mayonnaise, but because you are eating so much broccoli I think it really weighs out any bad side effects from the mayonnaise! If you are reluctant to eat any store bought mayonnaise, then you can always make your own and I know there are lots of recipes on the internet.
This is also a great salad to make because it should be made a day ahead of when it is to be enjoyed. This makes it a perfect salad for stress-free dinner menus. Which is my dream way to go.
A little about this salad: the crunchiness of the broccoli combines perfectly with the sweet and sharp vinaigrette. I sprinkled roasted pumpkin seeds on top, but you could also add roasted pine nuts. I would definitely add the spring onion garnish, it really adds something extra-special to this salad.
2 tbs & 1 tsp red wine vinegar
1 & 1/2 tsp honey
1 tsp mustard
salt & pepper to taste
1 large head of broccoli chopped into small pieces
roasted pine nuts or pumpkin seeds for garnish
chopped spring onion for garnish
1. Prepare your dressing. Add the vinegar, mayonnaise, honey, mustard, pepper and salt into a small bowl and whisk until it comes together. Taste it. Add more vinegar for sharpness, more mayonnaise for smoothness, more honey for sweetness and more mustard for taste. I prefer my vinaigrette on the vinegar-y side.
2. Place your chopped broccoli in a plastic container that you can close. Pour the dressing on top of the broccoli. Close and shake the container so that the dressing covers all of the broccoli.
3. Place the broccoli in the fridge for at least 12-24 hours.
4. When serving, add a liberal amount of chopped spring onion and roasted pumpkin seeds (or pine nuts) on top as garnish. The salad is good for 1 to 2 days in the fridge.