Author Notes
This healthy paleo and gluten-free salad consists of fresh tenderstem broccoli, pomodorino tomatoes and spicy chorizo, all oven-roasted for a more intense flavour.
It can be enjoyed either warm or cold... either way, you'll definitely enjoy it!
—Justina
Ingredients
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200 grams
Tenderstem Broccoli
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2 dashes
Extra Virgin Olive Oil
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100 grams
Chorizo
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100 grams
Pomodorino Tomatoes
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3 pieces
Cloves Garlic - leave the skin on them
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50 grams
Roquefort Cheese
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50 grams
Pomegranate Seeds
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50 grams
Pine Nuts
Directions
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Pre-heat the oven to 180c.
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Line a baking tray with baking paper/foil.
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Rinse the tenderstem broccoli and place in the tray, along with the chorizo, garlic and tomatoes.
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Sprinkle the olive oil, salt and pepper evenly over the ingredients and slightly toss the tray to ensure everything is covered before placing the tray in the oven.
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Roast for approximately twenty five minutes or until almost cooked, before adding the pine nuts a few minutes before removing the tray from the oven.
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Place everything on a plate and before serving, crumble on the cheese and add the fresh basil and pomegranate seeds.
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Serve with cauliflower rice.
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If eating cold, then add the cheese, basil and pomegranate seeds just before serving.
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