Roasted broccoli salad

Ingredients for 6 servings:

• 500 g broccoli, cleaned about 400 g
• 1 carrot(s)
• 1 bunch of spring onions
• 2 tbsp, heaped olives, black, marinated in herbs
• 1 tbsp, heaped capers, marinated in sea salt
• 2 tbsp cranberries
• ½ lemon(s), zest and juice
• 1 tbsp sunflower seeds
• 1 pinch of ground pepper
• 1 tsp salt
• 125 ml olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash the broccoli, cut the florets into small pieces, and remove the tough skin from the stalks. Peel the carrot and slice or dice. Trim the spring onions and chop them into small pieces. Spread the vegetables on a baking sheet. Add the salt and about half of the olive oil and mix. Roast in a hot oven at 200°C (top/bottom heat) for about 30 minutes. Stir about twice to give everything a little color. The broccoli should still be a little crunchy. Brown the sunflower seeds in a dry pan. Mix all the ingredients together while the vegetables are still warm, season well with pepper, and let cool. I like the salad best when it’s lukewarm.