This recipe was inspired by a salad I loved to buy from my local supermarket. I was keen to try recreate it because I knew I could make it for a fraction of the price and with a healthier version of Caesar dressing, rather than theirs, which was full of weird ingredients and inflammatory canola oil. I love to have this as a simple dinner with a piece of grilled chicken, beef or fish. If you need the extra carbs, you could have some rice or roast potatoes with it too. This salad still tastes delicious the next day as leftovers, so is perfect to bring along to work. The broccoli doesn’t tend to go soggy since it is raw rather than cooked.
1 medium head broccoli, cut into bite-sized pieces
250g cherry tomatoes, halved
3 tbs pine nuts
100g reduced-fat fetta, cubed
1/4 of Teresa Cutter’s caesar dressing
- Toast pine nuts in a small non-stick frypan over medium heat for 5 minutes, stirring regularly.
- Combine with all other ingredients, mixing together well.
- In Teresa Cutter’s caesar dressing recipe it says to use full cream Greek yoghurt, however I’ve made it with low fat chobani yoghurt before and it still tastes just as good.
Nutritional info per serve: