Broccoli salad with Hokkaido pumpkin

Recipe from Lily Moore

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Cooking time: 10 min

Servings 2

This broccoli salad is the bright and fresh antidote to bland and boring salads. Terrific as a side or as a meal, this is a really magical combination of flavours.

Broccoli

17,6 oz
Hokkaido pumpkin

1 piece
Feta

5,3 oz
Cherry tomatoes

10 pieces
Lemon

1 piece
Olive oil

2 tbsp
Salt

to taste
Pepper

to taste
Agave syrup

to taste

Calories

474 kcal
Protein

15.97 g
Fat

34.94 g
Carbohydrates

26.88 g

Wash the Hokkaido pumpkin, remove its seeds and cut the pulp into cubes. Put the chopped pumpkin on a baking sheet, brush with olive oil, add some pepper and salt, then bake in the oven preheated to 392°F for about 25-30 minutes.
Divide the broccoli into small florets and cook in boiling salted water until al dente. Wash the cherry tomatoes and cut them in half.
Squeeze the lemon and mix its juice with the olive oil. Now add the agave syrup and spices. Put the broccoli and pumpkin in a bowl and mix with the dressing. Cut the feta into cubes, add to the salad and mix carefully.