Here’s a warm summer salad that could either be a lighter lunch or a fresh starter meal. It is easy to make and really fresh. Serve it right away, as it should be served warm.
Servings 4
Ingredients
- 1 sweet potato (18 oz)
- 2 broccoli bouquets (18 oz)
- 1 green apple (not too sweet)
- 6 oz green pimiento olives (pitted)
- 2 tbsp olive oil
- 1 tbsp honey
- 1 lemon (zest + juice)
- 0.5 tsp salt
- 1 tsp ground cumin
Instructions
- Start by peeling the sweet potato, and chop it in large (1 inch) pieces. Boil it for 5-7 minutes, until it starts to soften
- Remove the stems from the broccoli, and boil the bouquets for one minute.
- Rinse both the broccoli and sweet potatoes in cold water when they’re done, to cool them off.
- Peel the apple and chop it in large pieces also, and mix the broccoli, sweet potato, apple and olives in a large bowl.
- Add the lemon zest, lemon juice, oil and spices and mix well. Drizzle the honey evenly over the salad. Serve directly.