Roasted Broccoli and Courgette salad with Tomato Dressing
A vibrant, comforting salad for the colder days that showcases lemon and garlic roasted broccoli with courgette, topped with a tomato dressing, feta and toasted almonds. It’s got texture, colour and lots of flavours. Make it in advance for a delicious takeaway lunch.
Substitute:
- No broccoli? Try with cauliflower or pak choi.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes
Servings: 2
Ingredients:
1 Broccoli (chopped)
1 Courgette (sliced)
4 Garlic cloves (grated )
2 tbsp Flaked almonds
200 g Vine tomatoes (diced)
a pinch of chilli flakes
1 tbsp Lemon juice
1 tbsp Balsamic vinegar
100 g Feta (crumbled) / Vegan feta
Olive oil
Salt & pepper
Recipe:
- Preheat the oven to 190 C/170 fan/ gas mark 5 and prepare the ingredients.
- Toss together the broccoli, courgette, almonds, garlic, 2 tbsp olive oil, salt and pepper and layer on a baking tray.
- Transfer to the oven and roast for 20-25 minutes, until lightly charred.
- Whisk together 2 tbsp olive oil, lemon juice, balsamic, and chilli flakes in a small bowl. Add the tomatoes and season to taste.
- Pour the tomato dressing over the roasted broccoli and toss to combine. Transfer the salad to a plate and top with feta.
- Enjoy!
How to store
Store in the fridge in an airtight container for up to 3 days.
Leftovers
Serve any leftovers with rosemary croutons.
