This is a great batch making recipe that serves 10, to be used on multiple days or to serve a big group of people. This is again a firm favourite of the Bronze Menu.


For the Salad:

  • 650g Broccoli
  • 150g Curly kale
  • 100g Cashew nuts
  • 100g chickpeas
  • 5g cayenne pepper
  • 5g garlic powder
  • 20ml oil
  • 2 lemons
For Cashew Caesar Dressing:

  • 100g Cashew nuts
  • 20g Capers
  • 5g garlic
  • 10ml Oil
  • 1 Lemon
  • 5g Dijon sauce


  1. Preheat the oven to 220C

To Make the Dressing:

  1. Soak the cashews in just enough boiling water to submerge for approx. 30 minutes.
  2. Drain (reserving the water).
  3. Place all the ingredients into a blender and puree until smooth adding the reserved water if required until the correct consistency is achieved.

To Make the Salad:

  1. Prepare broccoli into medium sized florets and dress with 10ml of oil (per 10 portions) and place into a suitable size roasting tray.
  2. Wash and drain your chickpeas.
  3. Remove stalk from the kale and roughly chop.
  4. Squeeze the juice from both lemons onto the kale and squeeze with hands (you want to start breaking down the raw kale with the lemon juice).
  5. Toast cashew nuts in a suitable size dry frying pan until golden.
  6. Place the broccoli into the preheated oven for 5 minutes until tender and charred. Remove and set aside to cool.
  7. Reduce oven temperature to 200°C. Coat the chickpeas with remaining oil 5g of garlic powder and 5g of cayenne pepper (per 10 portions).
  8. Roast in the oven for 20 minutes until golden and crispy.
  9. Assemble the salad by combining kale broccoli cashew nuts. Place this into serving dish and garnish with chickpeas.

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