2 cups broccoli (stalks and florets)
2 cups cauliflower (stalks and florets)
1 tablespoon wholegrain mustard
3 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon honey
2 tablespoon chopped dill / fennel fronds
Pinch of salt
- Roughly cut the broccoli and cauliflower into florent and add them to the bowl of a food processor. Pulse until they are chopped to bite sized pieces.
- Place all of the dressing ingredients into a mixing bowl and use a whisk to emulsify into a dressing.
- Pour the dressing over the chopped veg and mix thoroughly to evenly coat the broccoli and cauliflower.
- Serve the salad with cubed avocado and fresh sprigs of dill.