Ensalada templada de brócoli asado con queso feta

Ingredientes

• Salad
• 1 large head of broccoli (florets only, very finely chopped (save the stems for a veggie soup))
• 1/2 cup raw sunflower seeds and pumpkin seeds
• 2 tbsp Baleia Extra Virgin Olive Oil
• 1 tsp dried oregano
• sea salt and ground black pepper (to taste)
• 1 disk feta cheese (cut into small cubes or crumbled)
• 2 tbsp dried cranberries or raisins
• Dressing
• 1 1/2 tbsp red wine vinegar
• 1 tbsp Baleia Extra Virgin Olive Oil
• 1 small clove garlic (minced)

Preparación

1. 1

   Preheat oven to 220 degrees C

2. 2

   Place the broccoli, seeds, olive oil, oregano, salt, and pepper in a large bowl and mix until combined

3. 3

   Spread into an even layer on a large baking tray and roast for 15 minutes, until broccoli and seeds are beginning to brown

4. 4

   While the broccoli roasts, make the dressing by whisking all the ingredients and pour into the big bowl used for the raw broccoli

5. 5

   Once the broccoli has roasted, remove from the oven and place in the bowl with dressing and toss to combine

6. 6

   Let it stand for about 10 minutes to cool down and mix in the feta and cranberries

7. 7

   Serve immediately or place in the fridge to cool down completely and serve then