This recipe is so tasty. Roasting broccoli brings out a new flavor and texture. The crispy coconut is a great combination with the broccoli. This dish will have you coming back for more.
INGREDIENTS:
Salad
- Two large heads of broccoli
- Salt pinch
- Olive oil, 1 to 2 tablespoons
- Coconut chips are larger than shredded coconut and can be used as a substitute for 1 cup.
- Half a cup of roasted almonds (roughly chopped).
- 2 – 3 teaspoons of pomegranate juice (or cranberries, if in season).
- Eighty grams of feta or halloumi cheese (chopped), pan-fried.
Dressing:
- Freshly squeezed Lemon Juice – 1/4 cup
- 1/4 cup of apple cider vinegar
- Olive oil, 1/3 cup
- One clove of crushed or finely chopped garlic
- Dijon mustard, two teaspoons
- Honey – 1-2 teaspoons
- Half a teaspoon of salt
PROCEDURE:
- Heat oven to 200C
- Chop the broccoli into small pieces and place on a baking sheet. Add oil and salt.
- Roast until golden brown, turning as necessary
- Allow broccoli to cool after removing it from the oven
- Add the coconut chips to the broccoli after they have been fried.
- Add the remaining ingredients to your salad and gently toss.
- Mix the ingredients for salad dressing in a jar.
- Dress the salad lightly (you’ll have leftovers).
Enjoy!