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Roasted Broccoli Salad
Try this roasted broccoli salad with baby kale, pomegranate, pumpkin seeds and feta for a colourful, fibre-rich lunch.
INGREDIENTS
1 head Broccoli (chopped into florets)
1 tsp Avocado Oil
1/2 tsp Sea Salt (divided)
2 tbsps Extra Virgin Olive Oil
1/2 Lemon (juiced)
3 cups Baby Kale
3 tbsps Pomegranate Seeds
2 tbsps Pumpkin Seeds
100 grams Feta Cheese
DIRECTIONS
01. Preheat the oven to 200°C / 400 °F. Add the broccoli, avocado oil and half the sea salt to a baking tray and toss to combine. Bake for 15 to 20 minutes, until crispy.
02. In a small bowl, add the extra virgin olive oil, lemon juice 03. Add the kale to a large bowl along with the broccoli, pomegranate and pumpkin seeds. Crumble the feta on top and drizzle the dressing over.
Serve and enjoy!
NOTES
LEFTOVERS
Refrigerate the salad contents and dressing in separate airtight containers for up to three days.
ADDITIONAL TOPPINGS
Add cooked chicken or salmon to make it a meal.
