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Ingredients

• 1 head broccoli florets
• 2 cucumbers, peeled, chopped into ½"-square pieces
• 2 tomatoes, chopped
• 1 green capsicum, chopped
• 1 head iceberg lettuce, torn into bite-sized pieces
• ½ lemon
• 4-5 mint leaves, fresh
• 2 tbsp olive oil
• 6-8 sprigs coriander leaves, fresh, chopped
• Salt to taste
• Black pepper powder to taste

Method

1. Boil the broccoli florets in water for 3-4 minutes (or until the broccoli just turns bright green); drain. Rinse the broccoli in cold water to prevent it from cooking further (boiling and then cooling it this way is called blanching). Chop into smaller pieces.
2. Put the cucumbers, tomatoes, capsicum, broccoli and lettuce in a deep bowl.
3. Blend the lemon juice, mint leaves, olive oil, salt and pepper powder in the blender to a smooth consistency. Water may be added to create a salad dressing-like consistency.
4. Add the dressing to the bowl of vegetables and toss well. Serve garnished with fresh coriander.