Broccoli & roasted capsicum salad

Broccoli & roasted capsicum salad


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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.

Janet Mitchell

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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