Updated: Jun 28, 2019
When broccoli is in season- buy heaps! You can chop into small portions and freeze for future use or roast up a huge batch and serve with your meals throughout the week. Broccoli is so nutrient dense and so yummy! This quick and easy summer salad will make the perfect side to BBQ’s or any main meal!
Ingredients (serves 4-6)
2-3 large heads of broccoli (chopped up)
2 tbsp extra virgin olive oil
4 slices of bacon (chopped into cubes)
1 onion, diced
2 cloves garlic, chopped finely
1/2 cup walnuts
1 tbsp maple syrup
1/4 cup mixed seeds (pumpkin, sesame, sunflower, etc)
Raspberry Vinaigrette: 1 cup raspberries, 2/3 cup balsamic vinegar, 1/4 cup olive oil, 1 tbsp honey, 1/2 tsp salt
Preheat oven to 180 ° at fan bake. Pre-line a baking tray and place broccoli onto tray. Drizzle with some olive oil and season with salt/ pepper. Bake for 10-15 minutes until nice and crunchy.
Add 1-2 tbsp olive oil into a fry pan and heat over medium heat. Add onion, garlic and bacon and cook for 3-5 minutes until bacon cooked to your liking. Add walnuts and maple syrup and stir for 2 minutes.
For the dressing- place all ingredients into a blender and blend until smooth. Place broccoli into a large salad bowl and add the bacon mixture. Mix to combine then drizzle 1/4-1/2 of the dressing and mix together. Garnish with the mixed seeds, serve immediately or store in fridge.
Refrigerate the rest of the dressing and store for up to 3-5 days.