Griddled Greens Salad


  • 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!