Roasted broccoli salad

Roasted broccoli salad

Total: 30 Min. | Active: 10 Min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / person: 383 kcal
, Fat: 28 g
, Carbohydrate: 16 g
, Protein: 11 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@bettybossi.ch

Broccoli

600 g broccoli, cut into small florets
2 tbsp olive oil
½ tsp salt

Salad

1 organic lemon, use a little grated zest and half of juice
2 tbsp olive oil
¼ tsp salt
a little pepper
2 tbsp smoked almonds, coarsely chopped
2 tbsp cranberries, coarsely chopped
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How it's done

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Broccoli

Mix half of the broccoli with the oil and salt, spread on a baking tray lined with baking paper. Place the remainder of the broccoli in a bowl.

To roast

Approx. 25 mins. in the centre of an oven preheated to 220°C. Add the roasted broccoli to the bowl of raw broccoli.

Salad

Whisk together the lemon zest, juice and oil, season. Add the dressing to the broccoli along with the smoked almonds and cranberries, mix together.

Good to know
Tip: Mix 2 sprigs of torn dill into the salad.

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