A vibrant and nutritious salad packed with a variety of vegetables, grains, and cheese, perfect for adding more veggies to your diet.
Steam the small head of broccoli for 10 minutes.
Drizzle the steamed broccoli with olive oil and salt.
Air fry the broccoli at 190°C for 8 minutes until charred. Alternatively, roast it in the oven at 200°C for 15-20 minutes.
Cook the frozen garden peas according to package instructions.
Prepare the other vegetables: dice the beetroot, bell pepper, and red onion.
In a large salad bowl, combine the charred broccoli, cooked peas, diced beetroot, quinoa, pomegranate, diced bell pepper, chopped mint, and crumbled feta cheese.
Drizzle the salad with olive oil, lemon juice, oregano, salt, and pepper. Toss to combine.
Serve immediately or store in an airtight container for up to 3 days. This salad is also great with added tofu or chicken.
