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.
PREP TIME 10 minutes
COOK TIME 15 minutes
SERVES 8
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.