Grüner wirds nicht! Brokkoli mit Cashew Aioli


Today I had an amazing run. You know the kind. The kind that hurts a little but doesn’t cause despair to set in. The kind that allows you, someway in, to almost forget that you are running. And when you do remember it feels like the most natural movement in the world. Everyone has reasons for training. For me, its the simple fact that I can. There is something simple about that. I can, so I will.

There too is something simple about this salad. If it is a salad. In fact I am not entirely convinced that if a dish constitutes only one vegetable if it can even be called a salad. Perhaps a side. This side is simple. Simple flavors, deep taste. A perfect snacky food for after a run or a side for a bigger lunch or dinner. Roasted broccoli is a total revelation, its so much more decadent. When roasted the flavours seem to deepen especially once paired with garlic and chilli. The flaked almonds add the best texture contrast.

This cashew aioli is creamy, rich and delicious. You can drizzle it over salads, massage it into kale or dunk crunchy polenta fries into it with gusto. You chose. I chose to drizzle it over this side, whilst I pondered my next run.

Roasted Broccoli


  • 1 large head of organic broccoli
  • 100g flaked almonds
  • 2.5 tbsp olive oil
  • 4 cloves garlic finely sliced
  • 2 tbsp. minced ginger
  • 1 tsp fresh sliced chilli
  • 1 tsp. tamari (or soya sauce)


  • Preheat oven to 220
  • In a bowl mix the ginger, garlic, chilli, oil and tamari
  • Slice the broccoli head and stem into long thin florrets
  • Place into boiling water and boil for 2 mins
  • Drain and place into the bowl with the dressing
  • Mix well to really coat the broccoli, then spread the broccoli onto a baking tray (if you are making the aioli, use this time to roast the garlic)
  • Roast the broccoli for 20mins
  • Place the almonds into a non stick frying pan and gently toast over a low heat until slightly golden
  • Remove the broccoli and serve sprinkled with almonds
Knofel - immer lecker!

Cashew aioli


  • 180g raw cashews (soaked overnight)
  • 6 garlic cloves (4 roasted, 2 raw)
  • 2 tbsp apple cider vinegar
  • Juice and zest of a lemon
  • 2 tsp dijon mustard
  • 50ml olive oil
  • 50ml water, or more/less as needed
  • salt and pepper


  • Drain cashewsRoast the garlic – this is best done by taking a whole bulb and finely slicing the top off
  • Place the bulb into a muffin tin and drizzle with olive oil
  • Cover with tinfoil and place in the oven for approx. 30mins
  • Remove and leave to coolBlend soaked cashews with both the raw and roasted garlic
  • Add vinegar, lemon juice and mustard and blend until a paste forms
  • Blend in oil until smooth
  • Blend in water slowly until you achieve your desired consistency
  • Season well
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