Warm Broccoli & Pesto Salad


love cold crisp salads with warm roasted vegetables. The contrast is so comforting. Adding pesto to warm roasted vegetables is just an extra level up! Tossed with a handful of my favourite salad ‘accessories ‘ I’ve added toasted seeds and croutons here.

Because pesto is one of the main events, I highly encourage you to make it! If you have a processor its a 5 minute job so don’t be put off. 

Serves 2-4 (depending on hunger!)

  • 1 packet tenderstem broccoli
  • 1 little gem lettuce
  • 1 bag rocket
  • 2 tbsp mixed seeds (pumpkin, sunflower etc), toasted in a pan
  • 2-3 slices of stale breadcrumbs/a chunk of bread torn up
  • 2-3 tbsp homemade pesto 
  • 1 lemon


  • 1 garlic clove
  • 1 large bunch basil 
  • 1 handful pine nuts
  • 1 handful of parmesan cheese
  • 1/2 lemon, juice only
  • Extra virgin olive oil
  1. Start by making the croutons. Break the bread into bitesize chunks and toss in a little olive oil and some salt and pepper. Add to a baking tray and roast for about 10-15 minutes in a hot (190) oven until crisp and golden. Set aside.
  2. Next make the pesto. Add all the ingredients except the oil into a food processor with some seasoning. You can also use a pestle and mortar here. Blend or pound the ingredients into a rough paste. Slowly add enough oil to loosen to your desired consistency, don’t be tempted to add too much. Set aside.
  3. Heat a frying pan to a medium high heat and toast the seeds (no oil, use a dry pan). When they start to pop, remove and set aside.
  4. Add a splash of oil to the pan now and add the broccoli and fry for 5-10 minutes until beginning to crisp and soften. Season.
  5. Roughly chop the outer leaves of the little gem lettuce and then simply ‘flake’ the inner leaves off the stem and add to a large serving bowl. Combine with the rocket.
  6. Mix the salad leaves with 2-3 tbsp of the pesto and mix thoroughly to combine. Add a squeeze of lemon juice and some seasoning.
  7. Add the broccoli and toss to combine. 
  8. Top with a scattering of seeds and the croutons. Serve!

This is a great side dish to many things, salmon, fish etc. Its also lovely with extra treats thrown in such as feta, crumbled goats cheese, avocado etc.