Crisp Green Salad with Roasted Broccoli, Radishes and Feta

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Ingredients

For the salad:

1 broccoli, broken into florets and the stem chopped
1 Cos/romaine lettuce, chopped
2 handfuls of spinach
1 handful of snow peas, chopped
3 radishes, sliced thinly
1/2 small red onion, sliced thinly
2 tbsp pine nuts, lightly pan roasted
1/3 cup marinated goats feta (I use @MeredithValley)
1 tbsp coconut oil, melted
Sea salt, to taste
Garlic powder, to taste

For the dressing:

1 tbsp lemon juice
1 tsp seeded mustard
1 tbsp olive oil
pinch of sea salt

Method

Preheat the oven to 180C. Place broccoli onto a lined baking tray and toss with the sea salt, a light sprinkle of garlic powder and coconut oil. Cook for 15 - 20 minutes, until it is just starting to get some colour. Remove and let cool.

In a large bowl mix the cos and spinach leaves. Add the snow peas, broccoli, radishes and red onion. Top with the pine nuts and crumbled goats cheese.

Combine the dressing ingredients in small container and mix to combine. I like to use a small jar with a lid, that I can shake. You want the salad dressing to taste a little "sharp" on its own, as the flavour will be diluted when combined with the salad.

Drizzle the dressing over the salad just before serving and enjoy!