One of my all time favourite salads, so quick to prepare and great to eat as a side with some protein or as a dish all on it’s own.
Broccoli Salad
Print recipe
| Serves | 3-4 |
| Prep time | 15 minutes |
| Dietary | Vegetarian |
| Meal type | Lunch, Salad, Side Dish |
Super healthy and quick broccoli salad, amazing as a side or a great dish on its own!
Ingredients
- 2 Large heads of Broccoli (Washed and roughly pulled apart into florets)
- 1 Block of Feta Cheese (Diced)
- 1/2 - 3/4 cup Pine nuts (Toasted in the oven)
- 1 - 1.5 teaspoon Chilli Flakes
- 1 splash Olive Oil
- Pepper (To taste)
Directions
| Step 1 | |
| Set the oven to 180 degrees and set the pine nuts out on a tray, once the oven is at temperature, place the tray into the oven and keep a close eye on the pine nuts as they toast because they burn easily. Depending on your oven they probably take between 5-7 minutes to toast nicely. Once toasted, set aside to cool. | |
| Step 2 | |
| Wash and break up broccoli into little florets. Either steam the broccoli florets in a steamer, or place in a microwaveable dish with a tiny amount of water in the dish, cover with cling wrap and microwave for about 4-5 minutes, until the broccoli has softened but still remains a bit crunchy. | |
| Step 3 | |
| Dice up the feta. | |
| Step 4 | |
| Place the steamed broccoli, toasted pine nuts and diced feta into your serving bowl. | |
| Step 5 | |
| Add a splash of olive oil, the chilli flakes and pepper to taste. Mix up and ready to serve! | |
Note
This salad can be served slightly warm if serving with a hot dish or can be served cold - personally I prefer it slightly warm so best prepared just prior to serving.
I love it paired with a piece of freshly baked lemon pepper salmon.
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