Just looking at this colourful salad is rejuvenating! This is one of those salads that I make for dinner midweek to give me life after a hard day at work.
Steam broccoli for about 7 minutes, or until al dente. Set aside and allow to cool.
Cut the cherry tomatoes in half.
Peel the carrots, then peel them into “ribbons” using the same peeler.
Remove the seeds from the pomegranate.
Chop the capsicum into small chunks.
Slice the mushrooms.
In a large salad bowl, mix the above ingredients, then add the rocket and pumpkin seeds.
Dress the above mixture with extra virgin olive oil, vinegar, liquid salt and pepper. Mix well so that all the ingredients are fully combined.
Serve and enjoy!
Tips from the author
As I love spicy food, I often add some spicy chili to the dressing. In this salad it works beautifully. If you plan to try that, use a more neutral vinegar in place of the pear vinegar.