- Heat oven to 180℃/fan 160℃. While it heats up, make the dressing: whisk ingredients in a small bowl until well-combined; set aside. Spread the sliced almonds in a single layer on a small baking tray. Bake until golden and fragrant, 3 to 5 minutes. Set aside to cool.
- While the sliced almonds are baking, cook the broccoli in a large pot of boiling water until tender-crisp, around 1 minute. Using a slotted spoon or spider, transfer the broccoli to a bowl of ice-cold water; allow to cool. Drain and transfer to a clean tea towel.
- Assemble the salad: in a large bowl, combine the broccoli, sliced almonds, dried cranberries and dressing. Taste and season with extra sea salt and black pepper, if necessary.
- To serve, divide between bowls and top with the fresh parsley.
STORAGE: this salad will keep for up to 3 days in the fridge.