There are a few ways you can make broccoli rice, one is to chop it, the other, which I prefer is to blitz it in a food processor. You can enjoy my broccoli rice salad raw or cooked, if I cook the rice I normally sauté it until it is bright green; you could also stir-fry or steam it. A lemon dressing works perfectly with this salad, keeping it fresh and light. You can add in any leftover vegetables you may have, tomatoes, spring onion or avocado work as a perfect addition.
1 broccoli, head and stem
50g almonds, toasted and roughly chopped
1/2 bunch parsley, chopped
1/2 bunch mint, chopped
1/2 bunch coriander, chopped
1 lemon, zested
Maldon sea salt
Freshly cracked pepper
1. Cut the broccoli head into florets and the stem into small pieces and blitz in a food processor in batches until it starts to look like rice.
2. In a large bowl, add the chopped herbs, nuts, lemon zest and broccoli.
3. Mix thoroughly and season to taste.
4. Serve on a large sharing platter and sprinkle with any extra nuts and herbs.