Raw Broccoli and Feta Salad
A choose-your-own-adventure kind of veggie bowl.
This veg-packed, sort-of salad is the perfect base for a nourish bowl or weeknight meal. It’s got all your veg and carbs ready to go, so all you have to do is add your fave protein and you’re set for a delish meal.
This versatile bowl pairs wonderfully with halloumi, poached eggs, veggie sausages - you name it! Have some fun and see what you come up with!
This sort-of salad has allll the layers of flavour, texture and nourishment.
Broccoli
A fave brassica of mine, these little green guys are a source of essential vitamins and minerals like vitamin C, folate and potassium. Adding the veg raw retains the crunchy texture and natural sweetness of the veg. What a win!
Radicchio
Bitter leaves like radicchio add depth and flavour to this sort-of salad, and are a fab source of antioxidants to boot! If you need another reason, the gorgeous purple leaves make the dish look beautiful too.
Walnuts
Crunchy and toasty walnuts take this little bowl of veg to the next level. They’re also a source of omega-3 fatty acids, as well as magnesium and fibre.
More Healthy Recipe Ideas
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More Healthy Recipe Ideas 〰️
Recipe Variations
I love to swap out the grains that I add to this salad, based on what’s in my pantry at the time or what I’ve got leftover.
I’ve used black rice, quinoa and lentils in this recipe in the past and they’re all winners. Don’t be afraid to get creative!
My all-time favourite way to serve this dish is with poached eggs and halloumi, but it’s also so good with grilled chicken, sausages, or meat balls. Have fun with it!
Raw Broccoli and Feta Salad
Ingredients
- 2 small heads of broccoli
- Half head medium-sized radicchio, core removed and finely shredded
- 2 cups cooked black rice, quinoa or brown rice
- 200g danish-style feta
- 1 cup walnuts
- Half bunch dill, leaves picked and finely chopped
- 1/4 cup fresh lemon juice
- 1/2 cup good quality extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon sugar
- Salt + pepper to taste
Instructions
- Prepare the broccoli by removing the florets from the stem. Using your hands, pull the florets apart into small stems.
- Add the broccoli to a large bowl with the grains, shredded radicchio, and chopped dill. Crumble in the feta and toss to combine. Set aside, or store like this for up to 4 days.
- Toast the walnuts in a dry pan until golden and fragrant.
- To serve, add the walnuts and the lemon dressing, then toss to combine. Enjoy!
