Today just a quick recipe (again one I used for the #VegBoxChallenge). This one is very strongly inspired by the wonderful Jennifer from milkandhoney. She made broccoli slaw with buttermilk dressing, which I thought looked absolutely sublime. But due to
♧ not wanting to get my food processor out
♧ Daniel having a nut allergy, so almonds are unfortunately a no-no
♧ Me not being the biggest fan of sour cherries
I made a couple of changes, so I thought I’d show you my version on here too, because I absolutely loved it! There are a lot of delicious recipes on milkandhoney, so I suggest you all go and have a look🙂.
RECIPE: Roasted Broccoli Salad with Cranberries
♧ Cut 1 head of broccoli into little florets
♧ Heat 1 tablespoon of olive oil in a frying pan. Once it’s hot, add the broccoli, a pinch of salt and dried oregano
♧ Keep it on heat for about 10 minutes or until the broccoli is crispy and cooked
♧ In the meantime, make the dressing. (You need buttermilk, greek yoghurt, sugar and apple cider vinegar)
♧ Finely chop 1/2 red onion
♧ Mix the dressing, the red onion, the broccoli, a handful of dried cranberries and a handful of croutons and there you go.
I thought this was absolutely delicious, so thank you Jennifer🙂