Broccoli and tomato salad with cress and rosemary

Ingredients for 1 servings:

• 250 g broccoli
• 1 tomato(s)
• ½ box of cress
• 1 sprig(s) rosemary
• 2 tbsp balsamic vinegar, or lemon juice
• 3 tbsp olive oil or rosemary oil
• 1 clove(s) garlic, squeezed
• possibly spice mix for tzatziki

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

This salad is a treat in any season, but it tastes especially good when grilled in summer

First, cook the broccoli until tender. It should still have some bite. Drain the water and let the broccoli cool. In the meantime, dice the tomato and mix it with the cress, vinegar or lemon juice, and oil. Pluck the rosemary needles from the stems and chop finely. If you like garlic, you can press a clove and add it to the salad. If you prefer a more subtle garlic flavor, try using tzatziki seasoning or less garlic. The salad will also taste good without any garlic. Now mix the cooled broccoli with the remaining ingredients.