Broccoli & roasted capsicum salad

    15 minutes

    One cup of cooked broccoli has more vitamin C than a fresh orange. Vitamin C enhances iron absorption, making lightly cooked broccoli an ideal companion for iron-rich poultry, seafood or meat.

    8 people made this

    Serves: 4 

    • 1 cup Roasted Red Capsicums (recipe on this website)
    • 4 cups broccoli florets (300g)
    • 1/2 cup olives
    • 1/4 cup balsamic vinegar
    • 2 tablespoons olive oil
    • 2 teaspoons Dijon mustard
    • 1 clove garlic, crushed

    Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Prepare the Roasted Red Capsicums.
    2. Steam the broccoli in a steamer or colander set over a saucepan of boiling water for 5 to 6 minutes or until crisp-tender. Place in a serving bowl with the capsicums and olives.
    3. Whisk together the vinegar, oil, mustard and garlic in a small bowl. Pour over the broccoli.

    Did you know?

    *Broccoli is not only rich in disease-fighting vitamin C, it also contains phytochemicals – including beta-carotene, sulphoraphane and indoles – which protect against or slow the growth of some types of cancer.
    *Cooked broccoli offers even more benefits than raw. Cooking the vegetable increases the indole content by freeing a crucial enzyme.
    *Broccoli contains dithiolthiones, which trigger the formation of enzymes that may stop carcinogens from damaging DNA.

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