This is one of my go-to salads, if you don't have broccoli, try using any other spring vegetable! It's simple, easy to make, and delicious. It is a perfect light lunch or works really well with a BBQ.
1 whole head of broccoli
75g cooked quinoa
Handful of cherry tomatoes - finely sliced
8 -10 sundried tomatoes - chopped up
3 tbsp almond flakes
Fresh mint leaves
150g Feta cheese
Salt & pepper
Cook quinoa according to instructions - I always like to add a bit of vegetable stock and olive oil to my quinoa.
Chop your broccoli into florets, I like to use the stem too, I just chop that into small pieces. Steam your broccoli for 5-6 minutes or until it is tender.
While your broccoli is cooking you can gently toast your almonds in a small dry frying pan over moderate heat. No oil or butter needed. Keep stirring the almonds around the pan making sure they do not burn. Once they are toasted take them off the heat and transfer into a little bowl to cool down.
Slice cherry tomatoes, sundried tomatoes mint leaves.
In a medium sized serving bowl, toss together your broccoli, quinoa, tomatoes, sundried tomatoes and mint leaves.
In a small bowl whisk together your dressing - I leave the quantities up to you here, I tend to use about 1/2 a lime with a healthy dose of olive oil, roughly a tsp of zaatar and a little salt and pepper.
Dress your salad, sprinkle with toasted almonds and feta.
For best flavour, let the salad sit for 30 minutes before serving so the broccoli has a chance to marinate in the dressing. (It’s great right away, too, though!)
As I previously mentioned this works well with other vegetables, I often make a similar salad with courgettes or asparagus.
If you want to keep it vegan, leave the feta out and perhaps throw some chickpeas in, or eat it with some muhammara on the side.
This also works very well with roasted broccoli.