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Paleo Oven-Roasted Tenderstem Broccoli Salad
Justina Elumeze
2 servings
BeginnerThis healthy paleo and gluten-free salad consists of fresh tenderstem broccoli, pomodorino tomatoes and spicy chorizo, all oven-roasted for a more intense flavour.
It can be enjoyed either warm or cold... either way, you'll definitely enjoy it!
Total Steps
5
Ingredients
11
Tools Needed
1
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Justina ElumezeIngredients
- 200 g Tenderstem Broccoli
- sprinkle Extra Virgin Olive Oil
- 100 g Chorizo Ring, cubed
- 100 g Pomodorino Tomatoes, halved
- 3 cloves Garlic, skin on
- 50 g Roquefort Cheese
- 50 g Pomegranate Seeds
- 50 g Pine Nuts
- handful Fresh Basil Leaves
- pinch Salt
- pinch Pepper
Instructions
1
Step 1
Pre-heat the oven to 180c.
2
Step 2
Line a baking tray with baking paper/foil.
3
Step 3
Rinse the tenderstem broccoli and place in the tray, along with the chorizo, garlic and tomatoes.
4
Step 4
Sprinkle the olive oil, salt and pepper evenly over the ingredients and slightly toss the tray to ensure everything is covered before placing the tray in the oven.
5
Step 5
Roast for approximately twenty five minutes or until almost cooked, before adding the pine nuts a few minutes before removing the tray from the oven.