Broccoli rice salad

Ingredients

300g broccoli - this is about 1 broccoli
200g cherry tomatoes
1 garlic clove
1 burrata
2 marinated artichokes
half an avocado
extra verge olive oil
salt and pepper to taste
basil

Dressing

3 tsp olive oil
1/2 lemon
20g grated parmesan
salt
pepper

Method

1. Remove the stems of the broccoli and set aside for broccoli soup for another time. They freeze nicely so you can pop them in the freezer. Put the tops of the broccoli in a food processor and blitz until fine but until you can still see some texture.

2. Heat a pan with a glug of olive oil on a medium heat. Add the broccoli and fry for about 10 min until you see some brown edges. Season with salt and pepper and grate the garlic clove, stir and fry for another 1-2 min and transfer to a bowl to cool.

3. I like to mix all dressing ingredients in a jar and give it a shake. If you don’t have one available mix them in a bowl.

5. Add the dressing to the broccoli and mix well. Add all toppings and enjoy your salad.