This is one of my favourite recipes from Sara Forte's The Sprouted Kitchen cookbook. I have changed it slightly from the original by adding some raisins, and often make it without the parsley. I'd imagine this would also be good with some sharp cheese. The only downside to this salad is that it needs to be enjoyed the day of - otherwise it turns an unappetizing yellowish colour. (But it's still delicious!) I've been told that coating the broccoli in a little bit of oil first might help, but I haven't tried it yet.