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Roasted Broccoli & Preserved Lemon Salad - Georgie Eats

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

  1. Preheat the oven to 190°c (fan assisted)/410°f/gas 6.
  2. 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.
  3. 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.
  4. 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.
  5. 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.