Cucumber noodle and grilled broccoli salad

Gluten free cucumber noodle and grilled broccoli salad.

Cucumber noodle and grilled broccoli salad

An inspiring new take on salad – grilled broccoli served on a bed of cucumber noodles with a flavour-filled dressing – reminding us how versatile vegetables can be.

SERVES: 4 PREP TIME: 20 mins COOK TIME: 15 mins


  • 400g purple sprouting broccoli or tenderstem broccoli (broccolini)
  • 2 tablespoons olive oil
  • 3 cloves garlic, finely sliced
  • 2 telegraph cucumbers
  • 1 tablespoon clear honey
  • 1 tablespoon light gluten free soy sauce (tamari)
  • 1 red chilli, finely sliced
  • 1 tablespoon toasted sesame oil
  • 1 handful toasted almond slithers, for garnishing
  • Juice and zest of 1 lime plus optional extra wedges for garnish


  1. Fill and boil a kettle.
  2. Trim the broccoli and make an incision down each stalk to help them cook more quickly.
  3. Place the broccoli in a bowl and cover with boiling water. Leave for 5-8 minutes (depending how al dente you like your broccoli), then drain and set aside.
  4. Warm up a small pan over a medium heat and add the olive oil and garlic. Fry for a minute until crisp, remove onto kitchen towel to allow any excess oil to be absorbed.
  5. Peel the cucumber into thin ‘noodles’ using a noodle peeler/spiralizer, on each side of the cucumber, avoiding the seeds in the middle.
  6. Toss the broccoli with the honey, tamari, chilli and toasted sesame oil.
  7. Grill or fry the broccoli for a couple of minutes each side until lightly charred.
  8. Divide the cucumber noodles between 4 plates and top with broccoli, crispy garlic and toasted almond slithers.
  9. Serve with a squeeze of lime and sprinkle of zest from 1 lime, then cut the remaining limes into wedges and serve on top.


  • Instead of throwing away the middle of the cucumber, it can be used to add flavour to a jug of chilled tap water, or blitz and turn into ice-cubes for a refreshing drink.
  • Not a fan of cucumber? This recipe also works well with courgette and can be made hot by pan-frying the noodles.
  • There are lots of alternatives to honey, e.g. pomegranate molasses.
  • Mix it up a bit with the dressing; use your favourite or keep it super simple with olive oil and lime juice… you could try Citrus salad dressing

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Egg Free  |  Vegetarian

Filed under

Gluten freeDairy free

  • By Susan Green, Cafe and Catering Manager

  • Photography: Dean Whitling, Brisbane based photographer and film maker of 13 years.

    Dean shoots photos and videos for corporate portraits, architecture, products, events, marketing material, advertising & website content. Dean's philosophy - create photos and videos that have magic about them.