Roast Broccoli Salad Recipe

written by Danielle Minnebo

Roast Broccoli Salad Recipe

Credit: Danielle Minnebo

Cumin is one of my favourite spices. It can transform a dish into something truly magical. Not only does cumin taste great, it’s also very beneficial for digestion. The aromatic compound of cumin stimulates the production of saliva, while another compound in cumin stimulates the secretion of bile and digestive enzymes.

Serves: 4



  • 2 heads broccoli, chopped
  • 1 red onion, sliced
  • 3 tbsp raisins
  • 3 tbsp almond flakes, plus extra to serve
  • 1 tsp ground cumin
  • 1 tsp cumin seeds
  • Pinch sea salt
  • 3 tbsp olive oil
  • Handful fresh coriander
  1. Preheat oven to 200°C.
  2. Add broccoli, red onion, raisins, almond flakes, ground cumin, cumin seeds, sea salt and olive oil to a large bowl. Using your hands mix everything together well and spread mixture out onto a large baking tray.
  3. Bake in the oven for 25 mins.
  4. Before serving garnish with fresh coriander and extra almond flakes.

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Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.