Roasted broccoli Caesar salad

Roasted broccoli Caesar salad

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"Broccoli is right at the top of the superfood scale! Good for the immune system and so delicious. My favorite way to prepare it is in the oven. Very simply with a little olive oil, lemon, garlic, salt, and pepper. Then enjoy with quinoa, wholegrain rice or pasta or as a filling for tacos or wraps. Add a tasty sauce and a few toppings - enjoy! This time broccoli has ended up on a Caesar salad and tastes delicious as it is! This recipe is anti-inflammatory! Broccoli is a member of the cruciferous vegetable family and is a real cure-all for inflammation. Vitamin C and mustard oil glycosides, which are converted into the mustard oil sulforaphane under the influence of the enzyme myrosinase, inhibit inflammation in the stomach and intestines, lower blood sugar levels and are even said to protect against the development of cancer. Copyright © DK Verlag/Shabnam Rebo"
Difficulty
Easy 👌
Preparation
10 min
Baking
20 min
Resting
0 min

Ingredients

2Servings
MetricImperial
2 tbsp
olive oil
2 tsp
Za'atar
salt
tsp
sweet paprika powder
100 g
romaine hearts
400 ml
vegan Caesar salad dressing

Utensils

knife, cutting board, peeler, baking sheet, oven, sieve, plate

Nutrition per serving

Cal1321
Fat123 g
Protein15 g
Carb49 g
  • Step 1/3

    • 400 g broccoli
    • 1 tbsp olive oil
    • 2 tsp Za'atar
    • salt
    • pepper
    • knife
    • cutting board
    • peeler
    • baking sheet

    Preheat the oven to 180°C/356°F. Clean and wash the broccoli and divide into florets, leaving some of the stalk on. Peel the remaining stalk and cut into sticks. Spread the broccoli on one side of the baking tray, mix with 1 tbsp olive oil, za'atar, salt, and pepper.

  • Step 2/3

    • 240 g canned chickpeas
    • 1 tbsp olive oil
    • tsp sweet paprika powder
    • salt
    • pepper
    • oven
    • sieve

    Drain the chickpeas in a sieve, rinse and drain, then spread on the free half of the baking tray and mix with the remaining olive oil (1 tbsp), paprika powder, salt, and pepper. Roast the broccoli and chickpeas in the oven (middle rack) for approx. 20 min.

  • Step 3/3

    • 100 g romaine hearts
    • 400 ml vegan Caesar salad dressing
    • plate

    In the meantime, clean, wash, and spin dry the romaine lettuce, cut into large pieces and place on a plate. Arrange the broccoli and chickpeas on top and drizzle generously with the dressing.

  • Enjoy your meal!

    Roasted broccoli Caesar salad

How-To Videos

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Homemade za'atar

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How to cut broccoli

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