Greek-style Warm Broccoli Salad With Lemon, Olive Oil, Herbs And Pine Nuts
HELPFUL TIP:
Roast raw pine nuts on a tray in a 350℉ (180℃) oven for about 10 minutes, shaking halfway through. They can also be toasted on top of the stove in a heavy skillet, stirring often until they turn golden. Keep a close eye on the pine nuts as they can very quickly move from roasted to burned.
RATING
SERVES
8
PREP TIME
10 min
COOK TIME
15 min
Ingredients
- 2 Tbsp pine nuts
- 2 pounds 1 kilo broccoli, trimmed and cut into florets
- ⅓ cup extra virgin Greek olive oil
- 3 Tbsp fresh lemon juice
- 1 garlic clove finely chopped
- 1 tsp fresh chopped basil
- 1 tsp fresh chopped parsley
- 1 tsp fresh chopped mint
- Greek sea salt and freshly ground black pepper to taste
- 4 Tbsp crumbled vegan Greek feta or cashew milk grated vegan mozzarella or cheddar optional
Instructions
-
In a small, heavy, dry skillet lightly toast the pine nuts over low heat until pale golden. Remove from the skillet and set aside.
-
Steam the broccoli for about 8 minutes and remove. In the meanwhile, whisk together the olive oil, lemon juice, garlic, herbs, salt and pepper. Place the broccoli in a serving bowl, toss with the dressing and sprinkle with the pine nuts and feta. Serve immediately.
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
