Step 1

Chop the raw broccoli into bite-sized florets. Finely slice the onion.

Step 2

Add the broccoli, dried cranberries, sliced onions and pecans to a bowl and mix well.

Step 3

Heat a dry frying pan over a medium heat, then add the pumpkin seeds and toast them for a few minutes, shaking often until they just start to darken slightly.

Step 4

Reserve half of the pumpkin seeds for the salad, and pour the remainder into a food processor or blender.

Step 5

Add the rest of the dressing ingredients, plus 2 tablespoons of water, and blitz until fairly smooth.

Step 6

Add reserved pumpkin seeds to the salad, pour the dressing over the salad and toss well to coat.

Step 7

Refrigerate for at least 30 minutes for the flavors to merge. Serve chilled. Store in the refrigerator for up to 3 days.