Broccoli Pearl Crunch Salad

Step 1: Shake the dressing ingredients together in a jar.

Step 2: Chop the broccoli into small, spoon-scoopable pieces. Slice wads of florets into about 1/2 cm thick slices, spread them out on a board, then chop through them as you would herbs until the pieces are no bigger than 1.5 cm long. Chop the floret stems a little smaller.

Step 3: Measure 4 cups of chopped broccoli into a bowl, scraping in the small floret pieces. Toss with the vinegar, 1/4 tsp salt, and 2 tablespoons of the dressing. Leave for 30 minutes to soften slightly and take the raw edge off.

Step 4: Bring a large saucepan of water to a boil. Cook the couscous for 5 minutes, adding the cranberries for the last 30 seconds. Drain well and return the couscous to the saucepan. While it is hot, toss with 2 tablespoons of dressing, then set aside for 10 minutes to cool and absorb the flavor.

Step 5: Heat the olive oil over medium-high heat in a large non-stick pan. Add the salami and cook for about 1 1/2 minutes. Add the almonds and onion and cook for 2 minutes, then add the garlic and cook for another minute, until the salami is golden and the onion is softened. Tip the mixture onto the broccoli and let it cool for 10 minutes.

Tip: The salami will turn golden but will not crisp.

Step 6: Add the couscous and all the remaining dressing to the broccoli mixture and toss well. Transfer to a serving bowl, sprinkle with Parmesan, and serve.