Roasted Broccoli Salad
A very quick and yummy lunch, or a great side dish to accompany your favourite meat! We suggest making more rather than less as it is great the next d
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!
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
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.
