Broccoli and bean salad with juicy coconut yoghurt dukkah dressing

Jacqueline Alwill

Brown Paper Nutrition

Unsure how to enjoy to enjoy broccoli in the summer without having to eat it hot? This one is for you.

A few tips on maximising nutrition in broccoli and cooking:

+ Remember to chop then stop with broccoli. Doing so allows a powerful enzyme in broccoli, myrosinase, to be activated thereby helping the conversion of sulforaphane (a compound known for it’s cancer fighting benefits) in the body

+ Cut your broccoli, leave it for 30-90 minutes before cooking it – whatever your time allows.

+ Don’t over cook / steam broccoli for salads. Lightly steaming the broccoli (this also helps to maximise sulforaphane) and refreshing in cold water then draining is the secret here . Remember just a light steam as over cooked won’t be all that desirable from a salady-crunch-factor for you. The refresh in cold keeps the beautiful GREEN!


Serves 6-8 as a side

Gluten free : Dairy Free : Vegan

2 small heads broccoli, washed and chopped into florets

3 celery stalks, finely diced

2x 400g BPA FREE tin legumes of choice – chickpea and butter beans used here. You can use what you have on hand.

1/2 cup currants

1/2 cup walnuts, roughly chopped

1/2 cup finely sliced mint leaves

1/2 cup chopped coriander, use leaves and stalks

sea salt and black pepper


2/3 cup coconut yoghurt

3 tablespoons lemon juice

3 tablespoons dukkah


Chop the broccoli into florets and lightly steam 3-4 minutes, then refresh in ice cold water, draining after about 5 minutes. Whisk together ingredients for the dressing. Combine all salad ingredients in a large bowl and toss, then add dressing and toss again. Serve!