Roasted Broccoli with Almonds and Coconut Salad

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.



  • 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.


  • 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


  1. Heat oven to 200C
  2. Chop the broccoli into small pieces and place on a baking sheet. Add oil and salt.
  3. Roast until golden brown, turning as necessary
  4. Allow broccoli to cool after removing it from the oven
  5. Add the coconut chips to the broccoli after they have been fried.
  6. Add the remaining ingredients to your salad and gently toss.
  7. Mix the ingredients for salad dressing in a jar.
  8. Dress the salad lightly (you’ll have leftovers).


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