I had fun as usual on the Good Gardening show this morning on ABC Northcoast radio.
Phil is harvesting broccoli so on our last tour together to Sydney for the Australian Garden Show we brainstormed this salad. Phil just loves roasting broccoli and I don’t blame him. It gives this veg a nutty flavour. You can just eat it as is with a squeeze of lemon juice or make up this salad. Enjoy!
Roasted Broccoli salad
2 heads broccoli, cut into florets
1 red onion, peeled and cut into eighths
1/4 cup extra virgin olive oil
1 can cannellini beans, drained and rinsed
1 big handful rocket leaves
100gms almond flakes, toasted
200gms Greek feta, cut into cubes
1 head garlic
100gms Greek style plain yoghurt
1 teaspoon chilli flakes
1/2 cup lemon juice
Preheat oven to 200C. Place the head of garlic in the oven on a small tray and cook for 40-45 minutes or until cloves are softened.
On a large oven tray place the broccoli florets and onion. Drizzle with the olive oil and sprinkle over a good pinch of dried oregano and season with salt and pepper. Place into the preheated oven and cook for 30-35 minutes or until the broccoli is tender and lightly golden brown.
Meanwhile to make the avocado dressing, place the avocado, yoghurt, lemon juice and dried chilli into a small food processor or hand-held blender. When the garlic is cool enough to handle, squeeze each roasted garlic clove into the avocado mixture and process until smooth. Season with salt and pepper.
Place into a large bowl the cooked broccoli and onion, beans, rocket, almond flakes and feta. Pour over the avocado dressing, toss well, taste to see if salad needs more seasoning and serve immediately.