Broccoli Salad with Pepper and Cottage Cheese Cream

Broccoli is usually not perceived as a "stuff" for salads - and in vain! Many people like it raw more than boiled.

Ingredients

• 1 head of very fresh broccoli
• 1 red bell pepper
• 50 g peeled pumpkin seeds
• 50 g small dark raisins
• 100 g soft tofu
• 4 tbsp. l. soy mayonnaise
• 7-9 sprigs of different herbs (dill, basil, parsley)
• 1-2 cloves of garlic
• 3 tbsp. l. olive oil
• salt, freshly ground black pepper

Directions

1. For the cream, chop the herbs very finely. Crush, peel the garlic, place on top of the herbs and chop everything together.
2. Combine mayonnaise with olive oil, salt, pepper and herbs with garlic. Whisk with a hand blender until smooth. Whisk in the tofu without stopping.
3. Divide the broccoli into small buds, removing the entire stem (use it for soup). Peel the red bell pepper and cut into 1-1.5 cm squares.
4. Combine pepper, broccoli, seeds, and raisins. Drizzle with cream, add more pepper and serve.