Another day, another salad. This bowl uses classic ingredients that are available most days of the year and don’t break the bank! It is a prime example of a kitchen-sink salad, using the most humble of stars of the last of the week’s shop to bring together a subtly salty yet savoury bowl of goodness.
This bowls serves 2 as a main or 4 as a side.
Ingredients:
- 3-4 large handfuls rocket
- 1/4 cabbage
- 1 head broccoli
- 2 red onions
- A morsel of goats cheese
- 4 tablespoons seeds
- Olive oil
- Sea salt
- 1 Lemon, juiced
Method:
Preheat oven to 180 degrees. Cut the broccoli into florets and place on a tray lined with baking paper. Drizzle with olive oil and season with some sea salt. Roast until cooked to your liking (I like mine quite brown).
On a seperate lined backing tray, slice the cabbage in lengths and place on the tray. Cut the onions into quarters and place on the same tray. Drizzle with olive oil and season with some sea salt. Roast until cooked to your liking.
Once the veggies are cooked, re-line one of the baking trays with some fresh baking paper and place the seeds on the tray. Drizzle with olive oil and gently mix to ensure good coating. Put in the oven for around 10 minutes or until sufficiently toasted.
Meanwhile, add the rocket to a salad dish. Drizzle some olive oil over the leaves and gently massage. Once cooled, add the cabbage, broccoli and onion. Gently toss.
Sprinkle the goats cheese on top as well as the toasted seeds. Drizzle with freshly squeezed lemon juice and serve immediately.
As always, this salad is best served fresh, but will keep in the fridge when stored well.
Notes:
- To make this a meal, consider adding some cannellini beans to the mix. Rinsed and drained from the tin is absolutely fine.
- Adding some avocado would work nicely too.
- For a side, this bowl would pair perfectly with some grilled chicken or fish.
I can’t wait to see you make this and don’t forget to share your photos and experiences – Tag us on Instagram @optima_health or #optimahealth