The fresh flavours of curry, turmeric, ginger and lemon give this colourful salad a zesty twist. This is such an easy recipe that you can serve on its own or as a side dish. I like to eat it with some warm pitta bread.
Make sure you use both the stalk (cutting it into thin slices ) and the florets (also cut into thin slices). This salad is also delicious entirely raw without cooking the broccoli. Personally I prefer it with cooked broccoli as otherwise the stalk can be a bit tough.
You can prepare this salad up to 3 hours ahead.