THE NUTRITIONIST AND THE CHEF

What do you get when a Nutritionist Yogi and a Chef Yogi get together for a Business meeting?

A Ridiculously Healthy Delicious Super Easy Salad, we loved it so much we wanted to share with you xx

Broccoli Tabouli and Roast Pumpkin Salad (serves 4)

2 heads of Broccoli

200 gm Butternut pumpkin, diced

1/2 red onion, diced  same size as pumpkin

1/4 red capsicum, finely diced

1/4 yellow capsicum, finely diced

1 small zucchini, finely diced

1 large stick celery, finely diced

1 carrot, grated

2 cups spinach leaves, roughly chopped

1/2 cup almonds

1/4 cup pinenuts

100 g Danish Feta (crumbled and set aside to garnish salad)

Olive oil for roasting

Dressing

1 1/2 tbs Seeded Mustard

3 tbs Apple cider vinegar

1 tbs Honey

Black pepper to taste

3/4 cup Olive Oil

Place all dressing ingredients in a jar and shake well until all combined (this dressing is awesome to have on hand and keeps well in the fridge) you can play around with the mustard using different types too.

For Salad

Placed prepared pumpkin and red onion onto a tray, drizzle with a little olive oil salt and pepper, bake in oven 180c until soft and have slight colour. Allow to cool then add to prepared Broccoli.

Place pinenuts and almonds on a tray and bake until pinenuts just start to change colour, set aside to cool, when cool roughly chop the nuts and set aside to use as salad topping.

Prepare the broccoli  by cutting into small florets and taking the outer layer of stem of using your knife, discard the outer part of the stem and chop the inner part into small pieces.

In a food Processor, place small amounts of the prepared broccoli and stem, pulse until you have a small crumb texture, place in a large bowl and continue with the rest of the broccoli. Try not to over process or it will go to soggy and not have texture.

Add remaining prepared vegetable ingredients (yes the zucchini goes in raw....just in case you were wondering ) toss with as little or as much dressing to just help bring the salad together.

Arrange salad on a platter,  scatter on crumbed feta and top with chopped nuts

Enjoy xx