Broccoli & Feta Salad

Broccoli & Feta Salad

Raw broccoli salads are very popular around here. At least once a week or so, some sort of raw broccoli dish turns up for lunch. If you do prefer your broccoli cooked, however, this salad is just as delicious with steamed broccoli.

enough for: 1
takes: 10 minutes
1 tablespoon seeded mustard
1 tablespoon rice wine vinegar
1 head broccoli
100g (3.5oz) feta
handful pine nuts

1. Combine mustard, vinegar and 2 tablespoons extra virgin olive oil in a medium bowl. Taste. Season.

2. Finely slice the broccoli stems and chop the florettes into tiny bight sized trees. Toss in the dressing.

3. Crumble feta and sprinkle over the salad with the pinenuts. Serve.

Leftover Potential?

Will keep in the fridge for a week or so. Actually one of those rare salads that will keep pretty well for a few days. So a good make-ahead salad.

Variations

carnivore – replace the feta with a few handfuls of fried crispy bacon. Or serve salad with a pork chop.

vegetarian – toss in a drained can of chickpeas into the salad.

vegan – replace the feta with an avocado, flesh scooped into chunks.

nut-free – replace the pine nuts with sesame seeds or finely diced red capsicum (bell pepper) or red onion.

herby – serve sprinkled with fresh herbs such as coriander (cilantro), parsley, mint or basil.

more substantial – increase the amount of feta and/or toss in a drained can of chickpeas, white beans or cooked pasta.

paleo (grain, legume & dairy-free) – replace feta with extra broccoli and extra dressing.

more veg – add herbs like mint, basil or parsley to the salad.

Waste Avoidance Strategy

mustard, vinegar & pinenuts – will keep in the pantry

broccoli – keeps for weeks in the fridge or can be frozen (best to chop first for easy defrosting).

feta – keeps for months unopened in its packet. Or can be frozen. Or you could make a marinated feta by putting it in a super clean jar from the dishwasher and covering with oil and then keeping it in the fridge. Sometimes I like to add flavourings like bay leaves, lemon zest and pepper corns or chilli.

Problem Solving Guide

too dry – splash in some more oil and vinegar.

can’t find rice wine vinegar? – replace with lemon juice, white wine vinegar or sherry vinegar.

too bland – season with a little more salt.

difficult to eat – it’s important to chop the broccoli finely as large chunks of broccoli can be tough on the jaws.

Serving Suggestions

Great as a super quick lunch or dinner on its own. Also great for picnics. Also works as a side salad to roast or BBQ chicken or pork.

– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –