Mediterranean Broccoli Salad

This is a delicious fresh and healthy salad that is super easy to make.

This salad holds up well, so can be made a few hours (or even up to a day before serving it). It also makes delicious left overs the following day.

Serve with a side of protein – lamb, chicken or tempeh – for a complete meal.

Ingredients

Salad

• 1 large broccoli, florets chopped into bite sizes pieces
• 1/3 cup chopped sun dried tomatoes
• 1/3 cup chopped roasted capsicum
• 1/2 red onion, finely chopped
• 1 clove garlic, finely chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup olives, thinly sliced
• dried chili flakes (optional)
• 1/4 cup toasted slivered almonds

Dressing

• 1/2 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tsp honey, maple syrup or argave necter
• 1/2 tsp dijon mustard
• pinch of mineral salt and freshly ground black pepper to taste

Method

Over a medium heat, saute the chopped onion for a couple of minutes until soft and lightly caramelised. Add the chopped clove of garlic in the last minute of cooking. Transfer for large salad bowl.

To the onion mix, add the chopped broccoli, sun dried tomato, roasted capsicum, feta, olives, and chili flakes if using.

Add all of the dressing ingredients into a screw top jar, and shake well for 1 minute. Add to salad ingredients and mix well.

When ready to serve top salad with toasted almonds.

Variations 

For vegetarian or vegan options, omit the feta, lamb/chicken and honey.

For thermomix users, you could saute the onion and garlic (with a little bit of oil) for 5 mins, 100 degrees, speed 2. Remove from bowl and add the dressing ingredients to combine 30 seconds, speed 5. Then add the onion mix back plus all of the salad ingredients into the bowl, and pulse 2-3 times until desired consistency is reached.

We’d love to see your creations so if you post a picture of your delicious meal on social media don’t forget to tag us or use the hashtag #mnmclinic