Broccoli, Feta & Pickled Onion Salad

Salads & Sides

Broccoli, Feta & Pickled Onion Salad

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broccoli feta onion salad

This Big Broccoli, Quinoa & Feta Salad with quick pickled pink onions is ideal year round. You can roast the broccoli for extra warmth when it’s a little colder out or swap for cauliflower or whatever veg you have at home. I like this best when it’s just cooked as a warm salad but it’s great cold too. I had quinoa to hand but you could also swap for buckwheat, lentils or chickpeas, plus use any cheese that takes your fancy too.

Method

1. Pop the sliced red onion in a jam jar or bowl with the vinegar & a little pinch of salt, stir & leave for 15 mins to ‘quickly pickle’.
2. Meanwhile if you don’t have cooked quinoa (or alternative), cook it up now (takes about 15 mins) and set aside to start to cool.
3. Toast the nuts or seed & set aside.
4. Pop the broccoli in a pan (reuse the same pans to save washing up, just give them a rinse!) with 1/2 mug of boiling water and a pinch of sea salt to simmer away, lid on so it steams too, add the kale after a few minutes and cook for about 4 mins total until the broccoli is just tender but still retains its glorious green.
5. Meanwhile, spoon out the onions (which will have turned a bright pink and set them aside) and then add all the other dressing ingredients to the jam jar/bowl & mix together with the vinegar, season to taste with salt & pepper.
6. Grab a serving bowl & stir 1/2 of the dressing through the cooked quinoa then add most of the feta and onions and all of the just cooked broccoli and any other greens / herbs /salad leaves and gently toss with the rest of the dressing or hold some back. Scatter everything else left like the nuts and any extras on top & enjoy.

Ingredients

1 large head of broccoli plus leaves & stalks
Cooked quinoa (enough for 4)
2 big handfuls kale /spinach /greens
200g feta or you could use yoghurt or halloumi
1 red onion, finely sliced
4 tbsp vinegar
2 handfuls nuts or seeds or a mix
Simple garlic herby dressing:
1 garlic clove, finely chopped
2 tsp mustard, I used dijon
8 tbsp extra virgin olive oil
3 tbsp vinegar (I used apple cider)
1.5-2 tsp raw honey or maple syrup
good pinch of dried or fresh herbs like oregano / thyme / rosemary
Optional extras – add some fresh herbs if you have any, like basil / parsley/mint or salad leaves
– add some chilli flakes or drizzle of chilli oil if you fancy

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