Kathryn Danzey, Founder
Rich in antioxidants & inflammation-fighters: Broccoli delivers sulforaphane and vitamin C, while olives add heart-protective polyphenols.
Gut-friendly fibre: The fibrous blend of broccoli, onions, and olives supports healthy digestion and sustained energy.
Healthy fats for nutrient absorption: Olive oil not only boosts omega-9s but enhances the absorption of fat-soluble vitamins.
Bone and immune support: With vitamin K and minerals like calcium and magnesium, this salad offers bone-strengthening, immunity-enhancing nutrients.
Ideal as a colourful side dish, light lunch, or on-the-go meal prep option. Full of texture, freshness, and Mediterranean charm, this salad is a delicious way to eat well and feel well, any time of year.
Instructions
Step 1
Heat the oven to 180C
Put the grain of your choice to simmer until cooked and let cool,
Step 2
Cut the broccoli into bite sized florets and toss in olive oil, salt and lemon. Roast for 15 minutes until tender. Let cool.
Step 3
Whisk the dressing ingredients together.
Step 4
Add the rice to your salad bowl and mix the salad ingredient with the dressing. Top the rice wit the salad and sprinkle with sliced almonds. Enjoy!
Ingredients
- 1 head broccoli
- 2 cups cooked grain - black rice, quinoa etc
- 1/2 cup sliced olives of choice
- 2 tablespoons capers
- 1/2 cup chopped flat leaf parsley
- 6 red spring onions
- 1/2 tsp salt
- Zest of lemon
- Olive oil to serve
- Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 3 cloves minced garlic
- 1/2 tsp salt
