Roast Broccoli and Pomegranate Salad
Want to add some red and green to your table but make it more interesting? Look no further than this easy low FODMAP Christmas salad.
Suitable for: gluten-free, celiac, low FODMAP, vegetarian, vegan
Fodmap friendly: 3/4 cup considered low FODMAP. Avoid broccoli stalks
How to serve: Perfect accompaniment for most roast meats and fish or on its own.
Ingredients
- 1 broccoli, washed and cut into florets (avoid stalk)
- ½ tsp paprika
- 1 tsp sumac (or if not available juice lemons and use rind of 1 lemon)
- ½ tsp apple cider vinegar
- 1 tbsp coconut aminos
- ½ tsp peppercorns
- 2 tbsp olive oil
- 10-12 pecan nuts
- ½ avocado diced
- ½ cup pomegranate seeds
Dressing:
- 3 tbsp tahini
- Juice of 1 lemon
- ½ cup of chilled water
- 1 tsp store-bought harissa (ensure ingredients do not contain garlic)
- Salt, pepper to taste
Method
- Mix ½ the olive oil with spices and coat over broccoli
- Roast in oven at 175C for 15 mins
- Add the pecans to the roasting tray and cook with broccoli for a further 10-12 mins (undercooking recommended to elicit benefits of sulforaphane)
- Mix all ingredients for the tahini
- Pop on a platter, pour over remaining oil from the roasting tray
- Sprinkle pomegranate seeds and dollops of tahini around the tray
Created by Lisel Varley for The FODMAP Challenge.