Paleo Oven-Roasted Tenderstem Broccoli Salad
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
Pre-heat the oven to 180c.
Line a baking tray with baking paper/foil.
Rinse the tenderstem broccoli and place in the tray, along with the chorizo, garlic and tomatoes.
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.
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.
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!
Tuesday, April 18, 2017 - 6:36am