Author Notes: This healthy paleo and gluten-free salad consists of fresh tenderstem broccoli, pomodorino tomatoes and spicy chorizo, all oven-roasted for a more intense flavour.
It can be enjoyed either warm or cold… either way, you’ll definitely enjoy it!
—Justina
Serves: 2
Ingredients
-
200
grams Tenderstem Broccoli
-
2
dashes Extra Virgin Olive Oil
-
100
grams Chorizo
-
100
grams Pomodorino Tomatoes
-
3
pieces Cloves Garlic – leave the skin on them
-
50
grams Roquefort Cheese
-
50
grams Pomegranate Seeds
-
50
grams Pine Nuts
Directions
- Pre-heat the oven to 180c.
- Line a baking tray with baking paper/foil.
- Rinse the tenderstem broccoli and place in the tray, along with the chorizo, garlic and tomatoes.
- Sprinkle the olive oil, salt and pepper evenly over the ingredients and slightly toss the tray to ensure everything is covered before placing the tray in the oven.
- Roast for approximately twenty five minutes or until almost cooked, before adding the pine nuts a few minutes before removing the tray from the oven.
- Place everything on a plate and before serving, crumble on the cheese and add the fresh basil and pomegranate seeds.
- Serve with cauliflower rice.
- If eating cold, then add the cheese, basil and pomegranate seeds just before serving.
Photo by Justina