Roasted Broccoli Salad
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 430 g Broccoli (cut into small florets)
- 3 Shallots (thinly sliced)
- 3 Garlic cloves (crushed)
- 2 tablespoons Olive oil
- 2 pinch Fine sea salt
- 2 pinch Ground black pepper
- 1 Lemon (juice only)
- 2 tablespoons Balsamic vinegar
- 5 g Fresh parsley (chopped)
- 40 g Pomegranate jewels
- 30 g Feta
Method
- Preheat your oven to 200ยฐC/180ยฐC(fan)/400ยฐF/Gas 6.
- Place 430 g Broccoli florets, 3 Shallots, 3 Garlic cloves, 2 tbsp Olive oil, 2 pinch Sea salt and 2 pinch Ground black pepper on to a large baking sheet. Mix well.
- Put into the preheated oven for 20-25 minutes.
- In a small bowl, combine the juice of 1 Lemon and 2 tbsp Balsamic vinegar.
- Once the broccoli is cooked, remove from the oven. Pour the balsamic mixture over the top and mix well.
- Transfer to a serving bowl and top with 30 g Feta, 40 g Pomegranate jewels and 5 g Fresh parsley.