This vegetarian recipe is ideal for people in a rush or those who are not great cooks! It's very easy to make. By cooking the broccoli and almonds the day before, it can easily be taken away in a tupperware for the next day's meal.

Perfect blend of texture, interesting flavors, full of nutrients: a perfect midday meal.

Ingredients

• 1 large broccoli
• 2 handfuls of organic whole almonds
• 200 g of feta
• Vegetable broth
• 4 tablespoons of sprouted seeds
• 1 drizzle of camelina oil
• Salt and pepper

Preparation

1. Preheat the oven to 190°C.
2. Wash and cut beautiful broccoli rosettes. Cut the feta into small cubes.
3. Put the almonds in an ovenproof dish and let them roast at 200°C for 9 min, stirring at least once.
4. In the meantime, cook the broccoli in the vegetable broth (around 8 min), then cool them in ice water.
5. Plate the warm broccoli, sprinkle with almonds, feta, 2 tablespoons of sprouted seeds and a drizzle of camelina oil.

Bon appétit!