Broccoli salad, a side dish that can instantly become a unique, rich, and tasty meal.
In this recipe, we will use all edible parts of the broccoli, including the stem.
In the recipe, I’ll explain how to clean it very simply to make the most of every ingredient and create a healthy and tasty recipe.
One of the key ingredients in this recipe is feta, easy to find in stores.
It’s a traditional Greek cheese, white, salty, hard, and crumbly. Also suitable for cooking.
We have many recipes with broccoli, and today I’ll share my ideas for using feta.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1.1 lbs broccoli
- 7 oz canned chickpeas
- 8.8 oz feta
- 8 tablespoons mixed seeds
- 2 hard-boiled eggs
- to taste fine salt
- to taste black pepper
- 4 tablespoons extra virgin olive oil
Tools
- 1 Knife
- 1 Cutting board
- 1 Pot
- 1 Bowl
- 1 Teaspoon
- 1 Tablespoon
- 1 Small pot
- 1 Colander
Steps
To make the Broccoli Salad, first boil the eggs in a small pot, covering them completely with cold water, for 9 minutes from boiling.
Let them cool.
In the meantime, clean the broccoli.
Remove the driest part of the stem, and divide the remaining part into pieces.
Slice them as if peeling.
Then divide them into slices and add them to the divided broccoli florets.
Blanch in plenty of salted water for 15 minutes.
Drain and let cool.
Drain the chickpeas.
With the aquafaba, you can make a delicious spinach mousse.
Pat the feta with paper towels and cut it into cubes.
Put all the ingredients in the bowl, finally add the hard-boiled eggs sliced.
Adjust with salt and pepper, add a drizzle of oil and the seeds.
Mix.
The dish should be enjoyed cold and is an excellent dish ideal as a side.
