ROASTED BROCCOLI & PRESERVED LEMON SALAD
The perfect lunch for spring! You can find preserved lemons in most large supermarkets now and I would certainly recommend keeping a jar in the cupboard. They bring a big boost of flavour to lots of dishes.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Ingredients
- 1 large broccoli
- 1 garlic bulb
- olive oil
- 100 g quinoa
- 1 vegetable stock cube
- 4 radish finely sliced
- 40 g roasted pistachios roughly chopped
- 2 large handfuls rocket
DRESSING
- 1 preserved lemon seeds removed and very finely chopped
- 2 tbsp fresh lemon juice
- 2 tsp sugar
- 1 tbsp white wine vinegar
- 60 ml extra virgin olive oil
Instructions
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Preheat the oven to 190°c (fan assisted)/410°f/gas 6.
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Chop the broccoli into florets and its stalk into chunks. Combine with a drizzle of olive oil and a good pinch of salt and black pepper on a baking tray, then use your hands to mix everything together. Chop the top from a bulb of garlic and drizzle with a little olive oil. Wrap in foil and place on the baking tray alongside the broccoli. Roast for 20-25 minutes, or until the broccoli is soft all the way through and browned at the edges. Allow the garlic to roast for a further 10 minutes, or until it is soft enough to squeeze.
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Combine the quinoa, stock cube, a pinch of salt and 160ml of water in a saucepan. Bring to a boil over a medium heat, then reduce the heat to a simmer and cover with a lid. Cook for 12-15 minutes, or until the quinoa has absorbed all the liquid. You want it to be lovely and tender – if it’s still slightly underdone, add more water and cook for a further few minutes. Fluff up the quinoa with a fork, then set aside and allow to cool.
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To make the dressing, combine the preserved lemon, lemon juice, sugar, white wine vinegar, extra virgin olive oil and a good pinch of salt and black pepper in a small bowl. Squeeze in the roasted garlic, then stir well. Taste and adjust the seasoning, if needed.
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Combine the roasted broccoli, quinoa, radish, most of the pistachios, rocket and a good drizzle of the dressing in a large serving bowl. Give everything a toss and serve sprinkled with the remaining pistachios and a good crack of black pepper.
Love springtime salads? Try this Pesto & Jersey Royal Potato Salad next!
I would LOVE IT if you posted links to your corresponding tiktok videos somewhere in these recipe posts.
Working on it! x
This recipe was so delicious. That lemon dressing is EVERYTHING. Thank you!!!
Thank you – this is such a good spring recipe!!
G x
Another amazing recipe. I had a jar of preserved lemons looking for something to do 🙂
The dressing is so delicious.
Thank you so much – glad you’re enjoying the recipes!
G x