This delicious salad is full of vitamins and minerals. This can be a meal on it’s own or you can add protein to this, fish or chicken would compliment it nicely. A basic balsamic and olive oil dressing would suit too if you want to dress it up. This is a child friendly salad, read on to see photos of my gorgeous nephew enjoying this warm broccoli, almond and tomato salad.
2 tablespoon almond flakes
1 teaspoon sesame seeds
1 teaspoon pumpkin seeds
2 large tomatoes
3 cups baby spinach – either raw or cooked
2 cups broccoli, steamed or boiled
1 tablespoon coconut oil
Sprinkle of tarragon
Sprinkle of salt and pepper
(Don’t let the frown fool you…that’s just intent broccoli focus!)
1. Layer a baking tray with foil. Cut each tomato into 8 pieces. Melt coconut oil and drizzle over tomatoes. Sprinkle rock salt and tarragon over them and place in the oven on 180 degrees for 15mins.
2. Toast the almond flakes over medium heat for a few minutes. Remove from heat as soon as they turn light brown.
3. Boil or steam broccoli until lightly cooked, maximising the nutritional content.
4. Put spinach, seeds and almonds in a bowl. Add warm tomatoes and broccoli and mix.