If you'd rather leave out the sugar, you can quickly roast the pumpkinseeds in a pan with just some oliveoil and chili powder. Leave out the maple syrup and the sugar in that case
Course Salad, Vegetarian
Prep Time 15 hourshrs51 minutesmins
Cook Time 15 minutesmins
Author Simone van den Berg
1tbspof chili powder
Place the broccoli in the kitchen processor and grind until it has the consistency of rice or coursous. Place in sieve and pour boiling water over it and leave to drain and cool.
Roast the hazelnuts and cut the red onion in thin rings. Place the onion in a small bowl and add the two tablespoons of apple vinegar.
Heat the oven to 180 ˚C and mix the pumpkinseeds with the maple syrup, brown sugar, black pepper, chili powder and salt. Mix together and spread on a baking tray and roast in the oven for around 15 minutes.
Make the dressing by combining the ingredients (you can use the apple vinegar you used before to soak the onions)
Mix the broccoli with the hazelnuts, red onion, pomegranate and finish by adding the roasted pumpkinseeds. Serve with the dressing