Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Roasted broccoli, blue cheese and almond salad

Other 10 Mins Prep · 25 Mins Cook

Preheat the oven to 200°C, gas mark 6.
Separate the broccoli into florets, then toss together with 2 tbsp olive oil, salt and pepper. Spread the florets on a baking sheet and roast for approx. 20 minutes until tender and slightly crisp.
To make the dressing, grate the garlic into a small bowl. Add 3 tbsp olive oil, apple cider vinegar, Dijon mustard, salt and pepper. Whisk together until combined.
Roughly chop the almonds. Place the nuts in a pan over a medium heat and toast until golden and fragrant, approx. 3-4 minutes. Be careful not to burn them.
In a large bowl, combine the roasted broccoli and crumbled blue cheese. Drizzle over the dressing and toss gently to coat. Scatter the toasted almonds over the salad.
Serve immediately as a standalone meal or as a side dish.