Greek-style Warm Broccoli Salad With Lemon, Olive Oil, Herbs And Pine Nuts

HELPFUL TIP:Roast raw pine nuts on a tray in a 350℉ (180℃) oven for about 10 minutes, shaking halfway through. They can also be toasted on top of the stove in a heavy skillet, stirring often until they turn golden. Keep a close eye on the pine nuts as they can very quickly move from roasted to burned.

📝 Ingredients

• 2 Tbsp pine nuts
• 2 pounds 1 kilo broccoli, trimmed and cut into florets
• 1/3 cup extra virgin Greek olive oil
• 3 Tbsp fresh lemon juice
• 1 garlic clove (finely chopped)
• 1 tsp fresh chopped basil
• 1 tsp fresh chopped parsley
• 1 tsp fresh chopped mint
• Greek sea salt and freshly ground black pepper to taste
• 4 Tbsp crumbled vegan Greek feta or cashew milk grated vegan mozzarella or cheddar (optional)

👨‍🍳 Instructions

1. 1In a small, heavy, dry skillet lightly toast the pine nuts over low heat until pale golden. Remove from the skillet and set aside.
2. 2Steam the broccoli for about 8 minutes and remove. In the meanwhile, whisk together the olive oil, lemon juice, garlic, herbs, salt and pepper. Place the broccoli in a serving bowl, toss with the dressing and sprinkle with the pine nuts and feta. Serve immediately.