Looking for an amazingly simple side that is filled with so many vibrant flavours? Look no further!
This roasted broccoli salad with kalamata olives and almonds is just perfect to compliment any mains in you summer BBQs or picnics. Drizzle with some mustard seed maple dressing and voila’!
1 large head of roasted broccoli
1/4 cup sliced almonds, toasted
10 kalamata olives, sliced in half
1/4 cup feta or vegan feta(optional)
lemon zest from one lemon
Maple Mustard Seed Dressing
1 tablespoon whole grain mustard
1 tablespoon maple syrup
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon fresh tarragon
1/8 teaspoon sea salt
1/8 teaspoon black pepper
1 teaspoon shallots, minced
- Roast the broccoli.
- While broccoli is roasting, make the dressing. In a bowl, whisk together whole grain mustard, maple syrup, lemon juice, olive oil, tarragon, shallot, salt and pepper.
- Cut cooled broccoli into bite-sized pieces.
- Toss in a bowl with the kalamata olives and half of the dressing.
- Transfer to a serving bowl. Top with almonds, lemon zest and feta cheese. Drizzle on more dressing as needed. Serve at room temperature.
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Image and recipe from feastingathome.com
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.