Broccoli, Feta & Roast Tomato Salad

Who says salads have to be boring? This one is bursting with flavour, thanks to the sweetness of the tomatoes and tangy feta cheese and topped with nuts or seeds for added crunch!

From packet to plate in under 15 minutes, this makes a delicious and nutritious quick meal. Serve warm or cold – both are yummy!

This salad is flavoursome enough to enjoy alone for a light lunch, or you could serve it with some chicken or fish, or a wholemeal bread roll. Why not try making our delicious Greek Pitas to go with it?

• 100g Feta
• 1 head of broccoli (about 320g)
• 320g plum or cherry tomatoes
• Pinch of pepper
• 1/2 tsp oregano
• 2 tbsp sunflower seeds/ pine nuts
• 4 tbsp balsamic vinegar
• Fry Light spray cooking oil

1. Pre-heat the oven to 200C/ Gas mark 5
2. Chop the broccoli into pieces and cut the tomatoes in half
3. Place the tomatoes on a baking tray, sprinkle with pepper and oregano and 5 sprays of FryLight. Stir and pop in the oven for 10 minutes.
4. While the tomatoes are roasting, steam the broccoli for 8-10 minutes (do this by by filling a pan 1/3 with boiling water, place it over a medium head and pop the broccoli into a steamer over the water).
5. If you’re having the salad warm, mix the broccoli and tomatoes together as soon as they’re both cooked. Crumble the feta on top, sprinkle over the mixed seeds and drizzle with balsamic vinegar.
   OR
   If you’re having the salad cold, let the vegetables cool before adding the feta, seeds and balsamic vinegar.

This recipe makes 4 portions, and each serving contains:

Energy: 161 kcal
Fat: 8.9g
Sat Fat: 4.1g
Sugar: 6.2g
Salt: 0.7g