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1 garlic clove, or 1 tsp chopped bottled garlic
3 tbsp olive oil
2 tbsp freshly squeezed lemon juice
1 tsp dried oregano leaves
1/2 tsp hot red-chili flakes
1/4 tsp salt
1/4 tsp ground black pepper
1 large head broccoli
1 red or orange bell pepper
1/2 red onion
1/2 pint cherry tomatoes
1/3 cup freshly grated parmesan, or asiago (optional)
Partially fill a large saucepan with water and bring to a boil over high heat. Meanwhile, mince garlic and place in a small bowl. Whisk in oil, lemon juice, oregano, chili flakes, salt and pepper.
Trim broccoli florets into chunky pieces. Peel stalks, then thinly slice into rounds. Core and seed pepper, then slice into thin strips. Thinly slice onion. Slice tomatoes in half if large. Grate cheese.
Add broccoli florets and stems to boiling water. Boil, uncovered, 2 minutes. Then add onion and sliced pepper. Continue to boil, until broccoli is tender-crisp, about 1 minute. Drain vegetables, then place in a large bowl. Add tomatoes. Immediately pour dressing overtop. Gently stir to evenly coat. Sprinkle with cheese, if desired. Serve warm or at room temperature.
Calories 100, Protein 4.4g, Carbohydrates 7.7g, Fat 6.7g, Fibre 2.5g, Sodium 170mg.
A breeze to prepare, this salad takes little more time than boiling up a bunch of broccoli -- and it eliminates stressful last-minute cooking.