Cauliflower, broccoli and lemon salad
Servings: 4
Looking for a quick and easy side dish? This Cauliflower and Broccoli Salad is light, fresh, and full of flavour. With crunchy veggies, toasted almonds, and creamy feta, it’s the perfect addition to any meal and can be ready in minutes!
Ingredients
- ½ cauliflower -washed and cut into small florets
- ½ broccoli -washed and cut into small florets
- 1 red onion/s -peeled, halved and sliced
- 40 g flaked almonds (½ cup) toasted
- 100 g feta cheese (Persian or danish is best)
Dressing
- 1 lemon/s -zest and juice
- 60 ml extra virgin olive oil (¼ cup) extra virgin
- 1 tsp dijon mustard -this makes it creamy, not spicy
- Sea salt and freshly ground black pepper - to taste
Optional extras
- ½ bunch/s fresh mint leaves ( lovely with lamb especially)
- ½ bunch/s fresh parsley leaves -for a green iron boost
Instructions
- Steam the cauliflower and broccoli until they just start to cook, about 2 minutes over boiling water (they should still be a little crunchy).
- Remove from the heat and refresh by running under cold water (this stops them from continuing to cook).
- Drain well and place in a salad bowl.
- Mix all the ingredients for the dressing together and set aside.
- Add the almonds, onion and feta and dress just prior to serving.
Store
- Store in an airtight container in the fridge.
- If there is any extra dressing, pop it in a jar in the fridge for another salad.