This is such a tasty recipe. Sometimes it’s hard to find inspiring ways of eating broccoli – roasting it brings about a whole different flavour and texture.  I love the crispy coconut combined with the roasted broccoli. You will be going back for seconds on this one.

INGREDIENTS:

Salad

• 2 large heads of broccoli
• Pinch of salt
• 1 – 2 tablespoons of olive oil
• 1 cup of coconut chips (larger than shredded coconut)
• ½ cup of roast almonds (roughly chopped)
• 2 – 3 tablespoons of pomegranate (or cranberries if not in season)
• 80 grams of pan-fried halloumi cheese or feta cheese (chopped)

Dressing:

• ¼ cup of freshly squeezed lemon juice
• ¼ cup of cider vinegar
• 1/3 cup of olive oil
• 1 clove of garlic (crushed or finely chopped)
• 2 teaspoons of Dijon mustard
• 1-2 teaspoon of honey
• ½ teaspoon of salt

PROCEDURE:

1. Heat the oven to 200C
2. Chop broccoli into small chunks and place it on a baking tray, add oil and salt
3. Roast until golden brown (turning when necessary)
4. Remove from the oven and allow broccoli to cool
5. Panfry coconut chips until golden brown and add to the broccoli
6. Add remaining salad ingredients and gently toss.
7. Mix salad dressing ingredients in a jar.
8. Lightly dress the salad (you will have some leftover)

Enjoy!