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


2 people


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:

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


30 g dried cranberries
100 g feta, crumbled


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


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.


Add the cranberries and feta to the broccoli, mix.


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

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