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Roasted broccoli Caesar-style salad recipe

Roasted broccoli Caesar-style salad recipe

1 rating

Get ready for this easygoing twist on a classic that brings together the goodness of broccoli, crunchy ciabatta croutons, and a zesty homemade dressing. See method

  • Serves 4
  • Takes 25 mins plus cooling
  • 444 calories / serving
  • Vegetarian


  • 1 large loose head broccoli, cut into florets (about 650g)
  • 3 tbsp olive oil
  • 2 ciabatta bread rolls, torn
  • 1 romaine lettuce, shredded
  • 400g tin butter beans, drained and rinsed
  • 2 tbsp capers, rinsed and chopped
  • 10g Parmesan or vegetarian hard cheese shavings (optional)

For the dressing

  • ½ lemon, zested and juiced (you need 2 tbsp)
  • 1 small garlic clove, crushed​
  • ½ tbsp Dijon mustard
  • 175g natural yogurt
  • 20g Parmesan or vegetarian hard cheese, finely grated
1 of your 5-a-day and high in protein

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    6g 29%
  • Sugars

    9g 10%
  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 38.2g Protein 22.9g Fibre 13.1g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Toss the broccoli with 2 tbsp oil, season well and add to a large roasting tray. Roast for 15 mins or until tender and beginning to char at the edges. Set aside to cool.
  2. Meanwhile, toss the torn ciabatta with the remaining oil; season and add to a roasting tray. Bake for the last 8-10 mins of the broccoli roasting time until pale golden and crunchy.
  3. For the dressing, whisk all the ingredients with 1 tbsp water in a small bowl. Season to taste with black pepper. 
  4. Once cool, toss the charred broccoli, lettuce, butter beans and capers on a large serving platter. Scatter over the ciabatta croutons, drizzle over the dressing and top with the Parmesan shavings to serve, if you like.

Tip: For packed lunches, keep the dressing separate from the salad. Add just before serving to avoid the leaves wilting.

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