By Chef Linda (@lindokuhleblessingsmnikathi)
Serves: 6-8
INGREDIENTS
- 100g carrots, rinsed and peeled
- 1 cucumber, rinsed and peeled
- 2 bulbs garlic, rinsed and peeled
- 50g chorizo, sliced
- 300g broccoli florets
- 200g cocktail tomatoes, sliced in half
- 100g feta cheese
- 150g plain yoghurt
- pinch salt and pepper
- ½ teaspoons vegetable seasoning
- handful fresh coriander
- handful fresh parsley
- 4 tablespoons extra virgin olive oil
- micro herbs, parsley or fresh coriander, for garnish
METHOD
1. Rub the broccoli with vegetable seasoning and drizzle 2 tablespoons of olive oil into the saucepan. Over high heat, chargrill the broccoli to retain its crunchiness and achieve a golden-brown colour on the outside. Set aside.
2. In a bowl, whisk together the yoghurt, remaining olive oil, crushed garlic, finely chopped coriander and parsley, salt, and pepper.
3. Assemble the salad in a flat ceramic dish, starting with carrot shavings, followed by broccoli, cucumber, cocktail tomatoes, chorizo, and drizzle the dressing all around the salad. Top with crumbled feta cheese. Garnish with fresh micro herbs, parsley, or coriander.
TIP!
Serve the salad immediately with roasts or stews or you can have it on its own. Substituting chorizo with your favourite proteins is perfectly fine.
