Summer Broccoli Kale Salad with Crunch!

Fresh and Flavourful Summer Salad… perfect for your next get-together…serves 4

Ingredients:

200g Greek-style fetta, coarsely crumbled

90ml extra virgin olive oil

1 tsp dried chilli flakes (optional)

1/2 lemon, rind finely grated, juiced

1/2 Mini White Sourdough Vienna*, crusts removed

2 tbsp finely grated parmesan

1 garlic clove, crushed

2 bunches of baby broccoli

1 bunch of asparagus, woody ends trimmed

1 cup (120g) frozen peas

1/2 bunch kale, stems trimmed

2/3 cup mint leaves

1/3 cup dill sprigs

2 spring onions, thinly sliced

2 radishes, thinly sliced

Zesty Lemon Dressing

1/3 cup (80ml) extra virgin olive oil

1/2 lemon, rind finely grated, juiced

1 1/2 tbsp white wine vinegar

2 tbsp finely grated parmesan

1 garlic clove, crushed

Method:

STEP 1

Preheat oven to 200°C. Line 2 large baking trays with baking paper. Arrange the fetta over 1 lined tray and drizzle with 1½ tbs oil. Sprinkle with chilli flakes, if using, and one-quarter of the lemon rind. Season. Bake for 20 mins or until golden brown.

STEP 2

Meanwhile, tear the sourdough into bite-size pieces and place in a bowl. Add the parmesan, garlic and 2 tbs oil and toss to combine. Season. Arrange on the remaining lined tray and bake for 15 mins or until golden.

STEP 3

Bring a large saucepan of water to the boil. Add the baby broccoli and asparagus and cook for 1 min or until bright green, adding the peas in the last 30 secs of cooking. Refresh under cold water and drain well.

STEP 4

To make the zesty lemon dressing, whisk the oil, lemon rind, lemon juice, vinegar, parmesan and garlic in a small bowl. Season.

STEP 5

Combine the kale, lemon juice and remaining oil in a large bowl. Add the mint, dill, baby broccoli mixture, fetta, sourdough, spring onion and radish. Drizzle with dressing and toss to coat.