Broccoli salad with kale & feta

Total time 15 mins

12 mins preparation time

3 mins cooking time

A delicious and healthy winter salad packed with vitamins—topped with a hot, spicy dressing, aromatic berries and creamy feta for a touch of indulgence. Kale has never tasted so good, and almonds and pine nuts give it extra crunch.

Ingredients

2 portion(s)

80 g

fresh kale (or iceberg lettuce, lollo bionda, batavia, romaine lettuce)

250 g

broccoli florets

carrots

small red chilli pepper

3 tbsp

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

2 tbsp

Kikkoman Toasted Sesame Oil

1 tbsp

red wine vinegar

1 tsp

Dijon mustard

1 tsp

agave syrup (or honey, maple syrup, brown sugar)

freshly ground pepper

20 g

flaked almonds

20 g

pine nuts

100 g

feta (or goat's cheese)

125 g

mixed berries, e.g. raspberries, blackberries, blueberries, redcurrants (depending on season)

A few mint leaves

Nutritional facts (per portion):1,967 kJ / 473 kcal

31.3 gFat

20.5 gProtein

25.5 gCarbohydrates

Preparation

Step 1

80 g fresh kale (or iceberg lettuce, lollo bionda, batavia, romaine lettuce) – 250 g broccoli florets – 2  carrots

Shred the kale and grate the broccoli and carrots very finely.

Step 2

 ½  small red chilli pepper – 3 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 2 tbsp Kikkoman Toasted Sesame Oil – 1 tbsp red wine vinegar – 1 tsp Dijon mustard – 1 tsp agave syrup (or honey, maple syrup, brown sugar) – freshly ground pepper

To make the dressing, finely chop the chilli, whisk with the Kikkoman Ponzu Lemon, Kikkoman Sesame Oil, vinegar, mustard and agave syrup, then season with the pepper. Mix the dressing with the kale, broccoli and carrots.

Step 3

20 g flaked almonds – 20 g pine nuts – 100 g feta (or goat's cheese)

Toast the flaked almonds and pine nuts in a small non-stick frying pan for about 3 minutes until golden brown. Crumble the feta.

Step 4

125 g mixed berries, e.g. raspberries, blackberries, blueberries, redcurrants (depending on the season) – A few mint leaves

Arrange the salad in bowls or deep plates and garnish with the almond and pine nut mixture, feta, berries and mint. Serve straight away.

Tip:

This salad also tastes great with peach or nectarine slices and blood orange segments instead of berries. Serve with wholemeal or seeded bread and a quark or cream cheese spread for a more filling meal.

Recipe-ID: 1586

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Featured product in this recipe

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

Kikkoman Toasted Sesame Oil

80 g fresh kale (or iceberg lettuce, lollo bionda, batavia, romaine lettuce) – 250 g broccoli florets – 2 carrots

Shred the kale and grate the broccoli and carrots very finely.

½ small red chilli pepper – 3 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 2 tbsp Kikkoman Toasted Sesame Oil – 1 tbsp red wine vinegar – 1 tsp Dijon mustard – 1 tsp agave syrup (or honey, maple syrup, brown sugar) – freshly ground pepper