Roast Broccoli & Parmesan Salad

Ingredients:

140g Broccoli Florets, approximately half a head of broccoli

40g Watercress

30g Parmesan, shaved

15g Pomegranate seeds

Oil, salt & pepper

 

Method:

  1. Preheat the oven to 180°. On a baking tray, arrange the broccoli florets. Spray or drizzle a little oil over the broccoli and sprinkle with a pinch of salt and pepper. Roast in the oven for about 10-12 mins, until the broccoli is cooked.

  2. In a bowl, toss the cooked broccoli together with the watercress and arrange on a plate. On top, shave the parmesan over the salad. Sprinkle with pomegranate seeds for a pop of sweetness.

Photography by Lara Jane Thorpe

Food Blog, SaladGrace Edmondssalad, winter salad, broccoli, Pomegranate, Parmesan, watercress, watercress salad, seasonal veg