Broccoli, olive and parmesan salad
By Home Cooking by Rachel Allen
Published on 04 October 2022
This is a really easy dish to prepare, highly nutririous and perfect for a quick lunch. It's unusual to have broccoli in a salad of this style, but it combines beautifully with olives and parmesan. Serve the salad as a side dish with barbecued food or with toasted or grilled bread drizzled with olive oil, bruschetta style.Time and servings
9 minsTotal time
2Servings
5 minsPrep time
4 minsCooking time
Ingredients
- 10 black olives, stoned and chopped
- 225 g of broccoli or purple sprouting broccoli, cut into florets
- 2 tbsp of extra-virgin olive oil
- 2 tbsp of grated parmesan or parmesan shavings
- 0.5 lemon, for squeezing
Method
Step 1
Bring a large saucepan of salted water to the boil. Add the broccoli and blanch for 3-4 minutes, so that it stays crunchy. Drain well.Step 2
While still warm, arrange on plates, drizzle over the olive oil and add a squeeze of lemon juice. Scatter over the olives and Parmesan, and serve.