Finely chop the red onion. In a small bowl add the red onion, along with two tablespoons of apple cider vinegar and one tablespoon of sugar. Stir these then set aside to pickle slightly whilst preparing the rest of the salad.

Discard the lower half of the broccoli, unfortunately this is too woody to eat raw. Cut the upper portion into small bite size florets. Thinly slice any stalk that is left on the upper half.

To make the dressing for this broccoli salad combine the olive oil, mayonnaise, apple cider vinegar, mustard, maple syrup, crushed garlic, and salt to taste. Use a spoon or small whisk to mix until it is all combined.

To the bowl with the dressing add the chopped broccoli, and drained pickled red onion. Toss the broccoli and red onion to coat in the dressing.

In a small bowl, add the slivered almonds and pumpkin seeds. Coat these in the remaining two tablespoons of maple syrup, soy sauce, and smoked paprika.

Add the bowls contents to a medium heat pan, and leave to caramelise. Leave until deep in colour - be careful not to burn them. After they have finished caramelising, set aside for a few minutes to cool.

To complete the salad, break up the cooled almonds and pumpkin seeds. Sprinkle these over top or mix into the salad.