ROMANESCO, ROCKET & AVOCADO SALAD WITH FETA DRESSING
Serves 6
450g romanesco broccoli, separated
into florets
125g sourdough, cut into 1cm cubes
2 teaspoons smoked paprika
2 teaspoons cumin seeds
1 teaspoon sea salt flakes
¼ cup olive oil
100g baby rocket leaves, rinsed
1 Lebanese cucumber, thinly sliced
3 baby avocados, quartered
2 tablespoons chopped chives
¼ cup natural flaked almonds, roasted
DRESSING
150g tub marinated Persian feta, drained
1 tablespoon lemon juice
½ teaspoon smoked paprika
1 tablespoon olive oil or reserved feta oil
⅓ cup water, plus extra
Preheat oven to 200°C. Line two oven trays with baking paper. Combine romanesco and sourdough in a large bowl. In a separate small bowl, combine
