Broccoli and blue cheese are gut-friendly ingredients that go well with almonds, which are known to support immune health
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Other |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 359 |
| Fat | 31.4g |
| Saturates | 7.7g |
| Protein | 11.7g |
| Carbs | 12.7g |
| Sugars | 2.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Separate the broccoli into florets, then toss together with 2 tbsp olive oil, salt and pepper. Spread the florets on a baking sheet and roast for approx. 20 minutes until tender and slightly crisp.
To make the dressing, grate the garlic into a small bowl. Add 3 tbsp olive oil, apple cider vinegar, Dijon mustard, salt and pepper. Whisk together until combined.
Roughly chop the almonds. Place the nuts in a pan over a medium heat and toast until golden and fragrant, approx. 3-4 minutes. Be careful not to burn them.
In a large bowl, combine the roasted broccoli and crumbled blue cheese. Drizzle over the dressing and toss gently to coat. Scatter the toasted almonds over the salad.
Serve immediately as a standalone meal or as a side dish.
