This Jewelled Broccoli and Feta Salad with its tangy Tahini Dressing came to be out of necessity after opening the fridge and seeing a neglected head of broccoli one too many times. The end result is a deliciously crunchy salad that I’m sure I will make many times more. Enjoy on its own as a veggie meal or as a flavoursome accompaniment for grilled chicken or fish or that weekend braai.
And it could not be easier to make and has minimal ingredients. Broccoli, feta, pomegranate arils and crispy fried onions (store bought and if you have an Ikea close by their’s are the best in my opinion). I generally find pomegranate arils an expensive non event but the glossy red colour of the arils is beautiful against the dark fresh green of the broccoli.For the dressing I adapted the dressing that goes on everything at the moment, the tahini dressing from the Tomato and Blood Orange Salad I posted a year ago, almost to the day. This version is a tangy mix of tahini, olive oil, pomegranate molasses and honey. It can become quite thick as you mix all those ingredients together but thin it down with some water until it is a perfect pouring consistency.
Quick, easy, healthy and super delicious. I hope you enjoy this recipe for Jewelled Broccoli and Feta Salad. Remember to always share your photos with me by tagging @heinstirred on Instagram with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed.
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- 300 g broccoli florests finely chopped
- 100 g pomegranate arils
- 75 g feta crumbled
- 30 g crispy fried onion
- Dressing :
- 4 tbsp olive oil
- 3 tbsp tahini
- 1 tbsp pomegranate molasses
- 1 tbsp honey
- a pinch of salt
- some water to thin the dressing down
- Place all the salad ingredients in a large bowl
- Mix the dressing ingredients adding some water bit by bit until it is a good pouring consistency.
- Taste and adjust to your taste
- Dress the salad and serve