Michelle's Freefrom Artichoke and Broccoli Salad

Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free

This is a lovely simple salad which you can serve on its own as a lunch dish (to make it more substantial you could shave over a little parmesan, if you can eat it) or as an accompaniment to any hot or cold meat dish. It is worth keeping a selection of slightly unusual tinned vegetables (artichoke hearts, water chestnuts, palm hearts, bamboo shoots etc) in the store cupboard as, combined with a few fresh vegetables (broccoli, lettuce, peppers,parsley, carrots etc) they make a quick and very tasty salad.

Serves 6

Ingredientsbroccoli salad rcipe

  • 500g / 1lb 2oz fresh broccoli, broken into smallish florets
  • 1 x 400g / 14oz tinned (canned) artichoke hearts
  • 50g / 2oz pine nuts
  • large handful flat leaved parsley, coarsely chopped
  • sea salt and freshly ground black pepper
  • juice ½-1 lemon
  • 2-3 tbsp virgin olive oil


  1. Steam the broccoli florets for 4-5 minutes until they are lightly cooked but still bright green and retain a little crunch.
  2. Drain the artichoke hearts and halve or quarter them.
  3. Lightly toast the pine nuts under a hot grill or dry roast them in a dryfrying pan.
  4. Mix the florets, artichoke hearts and pine nuts in a salad bowl.
  5. Add parsley, seasoning, lemon juice and oil to taste.
  6. Mix well and serve.

Serves 6 - per portion
136cals - 6g protein
10g total fat - 1g sat / 4.5g mono / 4g poly
5g carbohydrate of which 2g sugar
4g fibre - 7mg sodium / 0.01g salt

Good Source of: Vitamin C

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