Griddled Greens Salad
March 16, 2015 | Serves 2
- 100g of Rocket
- 100g of Tender Stem Broccoli
- 1 Baby Gem Lettuce
- 2 Tablespoons of Mixed Seeds
- 50g of Feta
For the Dressing:
- 3 Tablespoons of Olive Oil
- 2 Tablespoons of Balsamic Vinegar
- 1 Teaspoon of Dijon Mustard
- 1 Tablespoon of Honey/Agave
This might just be my favourite salad ever. It’s full of incredible textures- the perfectly snappy broccoli starting to crisp, the charred baby gem with a gorgeous bite, soft crumbly feta and crunchy toasted seeds all drizzled with a sticky, sweet and punchy dressing.
Put your griddle pan on high heat with a little coconut oil. Boil the broccoli for about 3 minutes until it’s bright green but still nice and snappy. Plate your rocket.
Drain the broccoli and add it to the hot griddle pan, cooking it for about 3 minutes on each side. Place it on top of the rocket.
Slice your baby gem in half vertically and add it to the griddle pan, cooking for about 2 minutes on each side. At the same time, heat your seeds in a separate pan on medium heat.
Crumble your feta and add all of the dressing ingredients to a glass and whisk them.
Add the baby gem to the plate, scatter the feta on, sprinkle the seeds all over and drizzle generosity with the dressing. Dig in!