By Chef Linda @lindokuhleblessingsmnikathi
1.Rub broccoli with vegetable seasoning and drizzle 2 tablespoons of olive oil in the saucepan. On high heat, chargrill broccoli to retain its crunchiness and achieve a bit of golden-brown colour on the outside. (Set aside) TIP: Serve the salad immediately with roasts or stews, or enjoy it on its own. Substituting chorizo with your favourite proteins. 
Ingredients
Instructions
2.Whisk in the bowl yoghurt, rest of the olive oil, garlic, finely chopped coriander and parsley, pinch of salt and pepper. (Set aside)
3.Assemble the salad in the flat ceramic dish starting with carrot shavings, followed by broccoli, cucumber, cocktail tomatoes, chorizo and drizzle the dressing all around the salad and add crumbled feta cheese. Garnish with parsley and coriander.