“This is a wonderful quick salad that has a nice crunchy texture and fresh flavours. Sweet raisins and fresh pomegranate meet raw broccoli, coated in a yoghurt dressing – you are in for a taste experience. It is great as a side dish or as a light lunch with a slice of toasted rye bread.”




Skill level

Average: 3.5 (11 votes)


  • 2 heads broccoli
  • 1 small red onion, finely chopped
  • 1 pomegranate, seeds removed
  • 150 g (1 cup) raisins
  • 70 g (½ cup) sunflower seeds, toasted
  • 280 ml (1 cup) natural yoghurt
  • ½ tsp sea salt
  • freshly ground black pepper, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Separate the broccoli florets from the stalk and cut them into smaller, bite-sized pieces. Cut the remaining stalk in half and thinly slice.

Place in a serving bowl with the onion, pomegranate seeds, raisins and sunflower seeds. Toss to combine. Add the yoghurt, salt and pepper. Use your hands to mix together, making sure that all broccoli florets are coated in yoghurt. Serve.


Recipe from Green Kitchen Stories, by David Frenkiel and Luise Vindahl, with photographs by Johanna Frenkel (Hardie Grant, $49.95, hbk).