Broccoli & Feta Salad

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As promised, here is my first Broccoli recipe of the week and of the year! This recipe is low in carbohydrates, high in monounsaturated fats, vegetarian, easy to make, can be kept in the fridge and it will impress everyone if you take it to a picnic or a barbecue! It is also fairly cheap to make and why not, pretty delicious!

I got this recipe from a good polish friend of mine, and she got it from her mother… I haven’t tracked it further than that, but something that already passed on one generation deserves some recognition.

Ingredients (3 to 4 people)

  • 1 Broccoli (medium to big size)
  • 200 gr of Greek Feta Cheese or low fat Feta Cheese
  • 2/3 tablespoons of sunflower seeds
  • Extra virgin Olive oil
  • One fresh garlic clove
  • Dijon Mustard

As I explained yesterday, it is important to cook broccoli (and every other veggie as well) as little as possible and with the method that will interfere the least with its properties, for this purpose, I have chosen steaming.

You put some freshly boiled water into a big cooking pot and put the steamer on top of it. They come in standard measures and they fit most regular sized casseroles. This one is from Lekue and it’s made of super silicone, highly resistant to heat, can stand over and microwave. This company produces a huge range of funky looking silicon utensils for the kitchen, most of them super useful, and easy to clean.

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Wash the broccoli and cut it in small stalks to facilitate cooking and to make it easier to assemble the salad afterwards. Place the florets into one or two of the levels of the steamer, sprinkle with salt and put on the lid.

In medium heat so the water keeps boiling, leave to steam for 8 to 10 minutes, pretty much until is cooked to the level you like it. Bear in mind that steaming will always leave the vegetables more “al dente” than traditional boiling.

While this happens, put the sunflower seeds in a pan and toast them lightly, without adding any oil. It is really not needed! Just be careful because they go from nothing to burnt in a second if you are distracted! (You can tell it’s happened to me, right?)

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With the help of a mortar and a pestle (if you have one) peel and cut the garlic clove and be careful… it is very easy to overdo it with the garlic… make sure it is fresh, since old garlic can get stingy, and you can start with just half one clove and take it from there…

So add half a clove to the mortar, a pinch of salt, a teaspoon of Dijon Mustard and mash together carefully with the pestle. Then start adding the olive oil making sure the mixture joins together nicely and becomes a proper dressing. It will need 2 to 4 tablespoons of oil.

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Let the broccoli cool down and loose the water from the steamer and then add it to a big serving bowl. Break the feta cheese on top in rough chunks and sprinkle with the toasted seeds. Add dressing, mix well.

Enjoy…

PS. The salad picture is not mine, I will exchange for the real one tomorrow, I have realized that for some reason, I didn’t take one of the final result :…(

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