Roasted Broccoli Salad
Find out how to whip up a tasty roasted broccoli salad, blending flavors and textures for a delightful healthy addition to any meal.
Servings: 4 servings
Calories: 160kcal
Ingredients
- 430 g of Broccoli cut into small florets
- 3 Shallots thinly sliced
- 3 Garlic cloves crushed
- 2 tablespoon of Olive oil
- 2 pinch of Sea salt
- 2 pinch of Ground black pepper
- 1 Lemon juice only
- 2 tablespoon of Balsamic vinegar
- 5 g of Fresh parsley chopped
- 40 g of Pomegranate jewels
- 30 g of Feta
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Place 430 g of Broccoli florets, 3 Shallots, 3 Garlic cloves, 2 tbsp of Olive oil, 2 pinch of Sea salt and 2 pinch of 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 of 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 of Feta, 40 g of Pomegranate jewels and 5 g of Fresh parsley.
Nutrition
Serving: 1portion | Calories: 160kcal | Carbohydrates: 17g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 147mg | Potassium: 494mg | Fiber: 5g | Sugar: 7g | Vitamin A: 814IU | Vitamin C: 115mg | Calcium: 111mg | Iron: 1mg
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