The sun is shining, a perfect time to explore different salad recipes for lunch or dinner! We love this recipe from the Gourmet Traveller...
2 small heads of broccoli, thick stalks trimmed, thickly sliced
1 tbsp olive oil
1½ lemons, cut into cheeks
100 ml (½ cup) extra-virgin olive oil
2 tbsp red wine vinegar, or to taste
1 garlic clove, finely chopped
½ cup each coarsely chopped mint and flat-leaf parsley
¼ Spanish onion, thinly sliced
100 gm Greek feta, crumbled
To serve: slivered pistachios
1. Bring a char-grill pan or barbecue to high heat. Drizzle broccoli with olive oil, season to taste and grill, turning occasionally, until charred and tender (8-10 minutes). Set aside. Grill lemon cheeks, turning occasionally, until charred and softened (6-8 minutes), then set aside.
2. Squeeze the juice from one of the lemon cheeks into a bowl, then finely chop the cheek and add to juice along with extra-virgin olive oil, vinegar and garlic, and whisk to combine. Season to taste and set aside.
3. Coarsely chop half of the broccoli and combine in a bowl with mint, parsley, onion and feta, season to taste and toss to combine. Drizzle with dressing to taste and toss again to coat.
4. Arrange broccoli slices on a serving platter, drizzle with a little more dressing, then pile chopped broccoli mixture on top. Scatter with pistachios and serve with charred lemon cheeks.
Recipe link below...