Zero waste Broccoli Stalk Salad

Zero waste Broccoli Stalk Salad

It’s Plastic Free July and we’ve been busy thinking about other ways we can reduce, reuse and recycle, like this scrumptious zero-waste recipe. Did you know broccoli stalks are just as nutritious as the florets?

Our recipe for grilled broccoli florets and celery leaf pesto can be made as a vegetarian or vegan light lunch. This dish gives back-of-the-fridge veg a new lease of life, and saves them from an unnecessary trip to the bin.

Grilled broccoli stalks with yoghurt, grated carrot and celery leaf pesto

Serves: 4           Time: 30 mins         Level: Easy


For the salad

  • Two broccoli stalks, quartered lengthways
  • A tablespoon of Better Food olive oil
  • Seasoning
  • 250g salad leaves
  • Two carrots, grated and the tops finely chopped
  • Half a lemon

For the pesto

  • 190g of celery tops, chopped roughly
  • 10g cheddar (use a vegan alternative)
  • 50ml of olive oil
  • A squeeze of lemon juice
  • 2 garlic cloves, crushed and roughly chopped
  • Seasoning

For the dressing

  • A dollop of Yoghurt (dairy or vegan) per serving


Turn the grill onto a medium heat. Place the broccoli stalks onto a baking tray, drizzle over the olive oil and add the seasoning. Slide the broccoli under the grill for 8 mins, or until it starts to crisp.

Into a blender, add the pesto ingredients, and blitz until smooth.

Serve up the broccoli on a plate of mixed back-of-the-fridge greens and grated carrot, with a good squeeze of the lemon half. Top this with the pesto and yoghurt before enjoying as a zesty, zero-waste dish!

Cook’s tip: see our zero-waste beetroot recipe for a delicious side to complement this light lunch!

< Back to Recipes