Paleo Oven-Roasted Tenderstem Broccoli Salad
By: Justina Elumeze
Published: Tuesday, April 18, 2017 - 6:36am

Ingredients




200g Tenderstem Broccoli
Sprinkle Extra Virgin Olive Oil
100g Chorizo Ring - cubed
100g Pomodorino Tomatoes - halved
3 Cloves Garlic - leave the skin on them
50g Roquefort Cheese
50g Pomegranate Seeds
50g Pine Nuts
Handful Fresh Basil Leaves
Pinch Salt
Pinch Pepper

Preparation

1 Pre-heat the oven to 180c. 2 Line a baking tray with baking paper/foil. 3 Rinse the tenderstem broccoli and place in the tray, along with the chorizo, garlic and tomatoes. 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 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.

About

This 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!