Gnarly, Lemony Roast Broccoli Salad
This is a favourite go-to salad at home with everything usually on hand. Add any protein of choice or keep it as is.
Ingredients
Directions
- 1
Preheat an oven to 220C and line a baking tray with baking paper. Place the broccoli into a bowl, toss with 1 tbsp olive oil and a little salt/pepper. Scatter over the lined baking tray and roast in the preheated oven for 6-8 minutes, until lightly charred and tender.
- 2
Meanwhile preheat a non-stick frying pan over a high heat, add 1 tbsp of olive oil and the sliced zucchini, turn the heat down to medium and sauté the zucchini for 3 minutes, turning halfway through.
- 3
In a mixing bowl, combine the butterbeans, roast broccoli, zucchini, herbs and dress with the remaining olive oil, lemon juice and seasoning. Toss well then add the spinach and toss through one more time.
- 4
Spoon the yoghurt over a plate, pile on the salad, sprinkle over the sumac and dill to serve.
