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BroccoliSalad 50

Roasted Broccoli Slaw with Feta

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Ingredients
  

  • Salad
  • 1 large head of broccoli florets only, very finely chopped (save the stems for a veggie soup)
  • ½ cup raw sunflower seeds and pumpkin seeds
  • 2 tbsp Baleia Extra Virgin Olive Oil
  • 1 tsp dried oregano
  • sea salt and ground black pepper to taste
  • 1 disk feta cheese cut into small cubes or crumbled
  • 2 tbsp dried cranberries or raisins
  • Dressing
  • 1 ½ tbsp red wine vinegar
  • 1 tbsp Baleia Extra Virgin Olive Oil
  • 1 small clove garlic minced

Instructions
 

  • Preheat oven to 220 degrees C
  • Place the broccoli, seeds, olive oil, oregano, salt, and pepper in a large bowl and mix until combined
  • Spread into an even layer on a large baking tray and roast for 15 minutes, until broccoli and seeds are beginning to brown
  • While the broccoli roasts, make the dressing by whisking all the ingredients and pour into the big bowl used for the raw broccoli
  • Once the broccoli has roasted, remove from the oven and place in the bowl with dressing and toss to combine
  • Let it stand for about 10 minutes to cool down and mix in the feta and cranberries
  • Serve immediately or place in the fridge to cool down completely and serve then