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Roasted Broccoli Salad with Lemon Dressing

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Total time: 30 minutes

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Serves 4

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6.2 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

3 cups - Broccoli florets, chopped


1 tsp - Avocado oil


¼ tsp - Sea salt


1 tb - Olive oil


1 tb - Lemon juice


3 cups - Baby kale


3 tb - Pomegranate seeds


1 tb - Pumpkin seeds


¼ cup - Feta cheese, crumbled

UTENSILS

Oven, Baking sheet, Parchment paper, Bowls, Chopping board, Knife

INSTRUCTIONS

1. Preheat the oven to 204°C. Line a baking sheet with the parchment paper.


2. Add the broccoli, avocado oil and half the sea salt to the sheet and toss to combine. Bake for 15 to 20 minutes until crispy.


3. Add the extra virgin olive oil, lemon juice, and the remaining sea salt to a small bowl.


4. Add the kale to a large bowl along with the broccoli, pomegranate seeds, pumpkin seeds and feta. Drizzle the dressing over top and toss to combine.


5. Serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 192g

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Energy (kcal)

143.0

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Carbs (g)

2.5

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Proteins (g)

8.9

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Fats (g)

9.8

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Fibre (g)

6.2

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