Normally salads are my favourite thing to create in the kitchen, but the winter months have seen me gravitating to veggies more than lighter bowls. But now that Spring is around the corner, I am in a bit of a transition phase. This bowl is the perfect combo of crisp leaves with roasted wintery cruciferous greens drizzled with lots of lemon and olive oil. My belly sure is happy!
I had this bowl with some chicken, but it’s a versatile option for whatever protein you choose. You could even make it more of a plantbased meal by adding some rinsed cannellini beans and/or pearl couscous or quinoa (for a gluten free version).
This serves 4-6 as a side dish.
Ingredients:
- 3-4 heaped handfuls rocket.
- 2 heads broccolini, sliced in half lengthways.
- 2 cups peas.
- 1/2 cup olives.
- Aged parmesan, shaved.
- 1 lemon, sliced in half.
- Sea salt, to taste.
- Olive oil, to taste.
Method:
- Pre-heat oven to 180 degrees.
- Separate broccolini into florets on to an oven tray. Drizzle with olive oil and sea salt. Place in oven to cook.
- Meanwhile, in a large bowl, add the rocket. Drizzle with olive oil and sea salt and gently massage the greens.
- Cook the peas. I use frozen and cook for about 2 minutes until soft, but still slightly hard. Allow to cool.
- Once the broccolini is cooked (I like mine quite caramelised), add it to the bowl.
- Add the peas, the olives and the parmesan to the salad bowl too.
- Drizzle with the lemon juice and a little more olive oil and toss.
- Optional: garnish with some toasted nuts/seeds.
Enjoy! As always, these are best served fresh, but will keep in the fridge when stored well.
I can’t wait to see you make these and don’t forget to share your photos and experiences – Tag us on Instagram @optima_health or #optimahealth