Roasted Broccoli & Chickpea Salad
with Fetta Cheese
Garam masala spice blend is the secret ingredient in this nourishing bowl with hearty broccoli and chickpeas, creamy fetta, crunchy walnuts and refreshing mint. The combination will blow your mind!
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Ingredients
1 head
broccoli
1 packet
quinoa
1 tin
chickpeas
(May be present: Wheat, Gluten. )
½ sachet
garam masala
1 sachet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 bunch
mint
½ bunch
coriander
1 block
fetta cheese
(Contains Milk;)
½
lemon
Not included in your delivery
1 tbs
olive oil
1.5 cup
water
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, chop the broccoli into small florets, rinse the quinoa, and drain and rinse the chickpeas. Crush the walnuts, pick the mint and coriander leaves and roughly chop, crumble the fetta cheese and slice the lemon into wedges.
Place the broccoli on a lined oven tray. Drizzle in half the olive oil and season with salt and pepper. Cook for 10-15 minutes, or until golden. Set aside.
Place the quinoa and water in a medium saucepan and bring to the boil. Cover with a lid and reduce to a medium heat. Simmer for 8-10 minutes, or until the quinoa is tender and the water has absorbed (drain any excess water). Set aside.
Heat a medium frying pan over a medium-high heat, add the rest of the olive oil, chickpeas, garam masala and crushed walnuts and stir to coat in the spices for 2-3 minutes. Season with salt and pepper and remove from the heat.
To serve, combine the chickpea spice mixture, roasted broccoli, roughly chopped mint and coriander and mix together. Crumble over the fetta cheese, season with salt and pepper and serve with a lemon wedge. Enjoy!