Broccoli bowl

Broccoli bowl

Total: 15 Min. | Active: 15 Min.
vegetarian, gluten-free
Nutritional value / people: 524 kcal
, Fat: 42 g
, Carbohydrate: 17 g
, Protein: 17 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Broccoli

1 broccoli (approx. 300 g), cut into pieces
½tbsp olive oil
50g hazelnuts, coarsely chopped

Salad

30g dried cranberries
100g feta, crumbled

Vinaigrette

1tbsp herbal vinegar
2tbsp olive oil
¼tsp salt
a little pepper
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How it's done

Broccoli

Blitz the broccoli in a food processor or chop very finely by hand. Heat the oil in a frying pan, stir fry the broccoli and hazelnuts for approx. 3 mins., transfer to a bowl.

Salad

Add the cranberries and feta to the broccoli, mix.

Vinaigrette

Combine the vinegar and oil, season, drizzle over the salad. Mix the salad, serve in bowls.

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