|½ head||Broccoli, cut into florets (Main)|
|1 bunch||Asparagus, woody ends removed (Main)|
|1 Tbsp||Olive oil|
|1 pinch||Sea salt|
|1 tsp||Sumac powder|
|1 handful||Salad greens, of your choice (Main)|
|1||Avocado, cut into cubes|
|¼ cup||Almonds, lightly toasted|
|3 Tbsp||Olive oil|
|1 clove||Garlic, crushed|
|½||Lemons, zest and juice|
|1 bunch||Fresh mint, small bunch, roughly chopped|
|1 bunch||Fresh parsley, small bunch, roughly chopped|
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- In a roasting dish, add the broccoli florets and the asparagus, cut into 2-4cm chunks. Drizzle in the olive oil, and sprinkle over the salt and the sumac. Gently toss, then roast in a 200C oven for 15 minutes. Alternatively, you can quickly flash fry the greens in a wok or large frying pan on a high heat until they are just cooked but remain crunchy.
- To make the dressing, whisk together the olive oil, garlic, lemon juice and zest, salt and pepper, and mustard. Stir through the herbs and whisk again.
- In a large bowl, add the salad greens, then the roasted vegetables. Add avocado, feta, and then the salad dressing. Garnish with almonds when ready to serve.