- 110g/4oz broccoli florets
- pinch salt
- ½ tsp ground turmeric
- 1 tbsp wholegrain mustard
- 2 tsp white wine vinegar
- 1 tsp honey
- 1 tbsp olive oil
- For the salad, place the broccoli in a pan and cover with water. Add a pinch of salt and bring to the boil. Simmer for 3-4 minutes, or until just tender.
- Drain and immediately run under cold water until chilled through.
- For the vinaigrette, whisk together all the ingredients for the dressing in a bowl.
- To serve, add the broccoli to the bowl and mix until evenly coated in the dressing.