Green Loaded Broccoli Salad
- 1 large broccoli head, cut into florets
- 1 cup mixed seeds (sunflower, pumpkin, nigella, sesame), lightly toasted
- 2 garlic cloves, minced
- 2 tsp extra virgin olive oil
- 1/2 lemon, juice only
- Pinch sea salt
- Steam the broccoli florets for 10 minutes until cooked but still crunchy.
- Add them into a large bowl, drizzle with olive oil and lemon, add the garlic and salt, and toss to combine.
- Add the toasted seeds and serve warm.