roast broccoli, tomato and feta salad.


A warm, vegetarian salad made up of crispy roast broccoli, charred tomatoes, red pesto Quorn pieces and crumbled feta. Packed with goodness, this filling dish works as a midweek main, side dish or lunch box favourite. I roasted ahead the broccoli, tomatoes and Quorn with a drizzle of good quality oil, cracked black pepper and sea salt, and then tossed together the other ingredients right before eating. Super quick, super easy.



Shopping list.
♥ 100g broccoli florets
♥ 50g cherry tomatoes, halved
♥ Olive oil
♥ 50g Quorn pieces, defrosted
♥ 1 tbsp red pesto
♥ 30g feta cheese
♥ Salt and pepper to taste

Preheat the oven to 180 degrees.

Step one. Boil the broccoli for five minutes, drain and scatter on a baking tray with olive oil, salt and pepper. Roast for 20 minutes.

Step two. Meanwhile, toss the Quorn pieces in the pesto.

Step three. Ten minutes before the broccoli is done, add the tomatoes and Quorn to the baking tray and continue to roast. You can set this aside for the next day to make a quick meal, or eat it right away.

Step four. When you're ready to serve, crumble in the feta cheese and season to taste.



Have you ever roasted cauliflower or broccoli? What are your favourite salad recipes with Quorn?

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