Serves 2


  • 3 cups of chopped broccoli
  • 2 cloves of garlic, finely minced
  • 2 tbs of finely chopped coriander (cilantro)
  • 1 tsp of cumin seeds
  • 1/4 cup good quality extra virgin olive oil
  • Juice from 1 lemon
  • 1/2 tsp of Pink salt


  1. Wash and finely chop the broccoli, several florets at a time. Include 1 garlic clove in the chopping. Chop for another minute and then add the second clove. Keep chopping until the broccoli is a similar size to that in the picture — 1/2cm to 1cm pieces.
  2. Place the broccoli into a large, non-reactive bowl. Add the rest of the ingredients and then mix well with a metal spoon. Cover and let the broccoli sit in the fridge for one hour.