Roasted Broccoli Salad
I love roasted greens, there is something about the charred little bits that just elevates them to the next level flavour wise. I am not a huge steamed broccoli fan, but I could eat tons of the stuff in this way. It is seriously good.
Call it lunch, call it a side salad, call it easy. Recipes that work, that's us!
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Need
- 2-3 large broccoli heads, cut into florets.
- 3 Tablespoons Extra Virgin Olive Oil (EVOO) divided BUY
- large Pinches pink salt flakes BUY
- 3 Tablespoons pine nuts
- 3 Tablespoons pumpkin seeds
- 1 Handful flat leaf parsley
- 2 lemons zest and juice
- 1 Tablespoon balsamic vinegar
- 1 Teaspoon black sesame seeds
- 1 Teaspoon dried red chilli flakes
- 200 Grams feta, crumbled
- 1 red chilli sliced thinly (optional)
Do
- 1
Preheat oven to 200°C. Line 2 oven trays with baking paper.
- 2
Place broccoli florets onto prepared trays. Toss with 2 tbsp EVOO and pink salt flakes. Roast for 15 minutes. Add pine nuts and pumpkin seeds to the broccoli. Roast for a further 5 minutes. Or until broccoli is just starting to char. Cool and tip into a large bowl.
- 3
Add all remaining ingredients and toss to combine. Serve warm of hours later when cold. All delicious!
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 5 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.
