June 4, 2011

Summer Salad 2: Broccoli and Roast Garlic

A quick and low-calorie side salad that goes great with pasta salads, cold meats, or couscous salads.

1 head of Broccoli, cut into small florets
6 cloves of garlic, skins still on
2 tbsp extra virgin olive oil

Pre-heat oven to 180 degree celcius (200 if it's not a fan oven)

Roast garlic in 2 tbsp of olive oil for 20 minutes.

Blanch broccoli in boiling water for one minute. Drain and immediately drop the broccoli into cold water.

Drain and place in a salad bowl. Stir in the roast garlic cloves and serve.

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