Roasted broccoli, pea & coppa salad recipe

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 250 calories / serving
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Healthy PC roastedbroccoliandcoppasalad He

Preheat the oven to 200°C, 400°F, gas 6.

Place the broccoli florets in a roasting tin and coat with olive oil and cumin, the season. Add 75-100ml water to the roasting tin. Roast for about 15-20 minutes, until the florets are darkened and tender. You may need to turn halfway through cooking. Remove from the oven and set aside.

Meanwhile cook the peas in boiling salted water for 3-4 minutes or until tender. Drain and set aside. Arrange the lambs lettuce on plates, then top with the broccoli and peas. Sprinkle over the pumpkin seeds and ham. Whisk together the olive oil, juice of ½ lemon and the Parmesan. Toss the salad in the dressing before serving.

  • Ingredients

  • 1 head broccoli, separated into florets
  • 1tbsp olive oil
  • 1tsp ground cumin
  • 50g fresh or frozen peas
  • 50g lambs lettuce
  • small handful pumpkin seeds
  • 60g Coppa or parma ham, cut into strips
  • 4tbsp extra virgin olive oil
  • lemon juice
  • 1tbsp grated Parmesan
  • Energy 1035kj 250kcal 12%
  • Fat 21g 30%
  • Saturates 4g 20%
  • Sugars 2g 2%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 4g Protein 12.4g Fibre 4.8g


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