Wednesday 13 May 2020

Roasted Broccoli and Almond Salad

roasted broccoli and almond salad

I'm obsessed with this salad at the moment and it's so good that even the usually cynical Mr Halo Eats has been enjoying it too. It's simple to make and has a lovely balance of flavours, with fresh greens, nutty almonds and a creamy citrus dressing.

Three great health benefits: boosts immunity, beneficial for heart health, promotes healthy skin 

Serves 2 as a main dish or 4 as a side

1 head broccoli, chopped into florets (mine weighed 350g)
2 tbsp olive oil
75g almonds, roughly chopped
Juice and zest of 1 lemon
1 clove garlic, crushed
1 tbsp tahini
1 tbsp water
1 tsp maple syrup
3 handfuls rocket or mixed salad leaves
Sea salt and black pepper

1) Preheat oven to 180 degrees fan.
2) Place the broccoli florets into a roasting tin and drizzle with the olive oil. Season with salt and pepper.
3) Roast for 25-30 minutes (until the broccoli is crisp), adding the almonds to the roasting tin for the final 5 minutes. Remove from the oven and set aside to cool completely.
4) In the meantime, make the dressing by whisking together the tahini, lemon juice and zest, garlic, water and maple syrup.
5) To serve, place the roasted broccoli and almond mixture on top of the salad leaves and drizzle with the tahini dressing.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

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