INGREDIENTS

• 1 or 2 heads of broccoli, florets
• ½ or 1 red onion
• 1 pack feta cheese
• ½ or a whole cucumber, peeled, halved, seeds removed and sliced 
• Handful pitted black olives 
• 2 tbsp olive oil
• Ripped fresh mint/coriander leaves to taste

INSTRUCTIONS

• Cut the broccoli into bite size florets and cook (uncovered) until just tender in boiling salted water (4-6 minutes).
• Leave to cool slightly (uncovered, putting the saucepan lid on at this point will make your broccoli loose it’s lovely vibrant green).
• Prepare the other salad ingredients; peel the cucumber, sliced long ways and scoop out the seeds with a teaspoon. Slice into half-moons. Slice the red onion finely.
• Place all prepped ingredients into a salad bowl, dress with olive oil and lemon juice and crumble the whole (or just half) pack of feta over the salad,
• Plate up and sprinkle the fresh mint/coriander leaves (and optional black olives) over and serve.

TO SERVE...

• Serve with lamb burgers, koftas, steak, beef burgers or a whole roast chicken.

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