Broccolini salad with dates & almonds

Vegetarian
30 Min
very easy
4 People
Rating starstarstarstarstar
Tender stems of broccolini with fragrant allspice, paired with a baby spinach, mint and caramelised onion salad. Topped with toasted almonds, sweet dates and creamy macadamia feta cheese.
1. Whisk together 2 tbsp red wine vinegar and 2 tbsp olive oil. Season with salt and pepper to taste. Set aside.

2. Roughly chop dates (separate from almonds, see notes) and mint leaves. Slice cucumber. Set aside with beetroot and spinach.

3. Roughly chop almonds. Toast in a dry frypan over medium-high heat for 3-4 minutes until golden. Set aside, keep pan on heat.

4. Thinly slice onion. Add to pan as you go along with 1 tsp cumin seeds, 2 tbsp olive oil and 1 tbsp vinegar. Leave to cook for 4-5 minutes until softened.

5. Meanwhile, trim and slice broccolini into thirds. Add to pan along with 1 tsp allspice. Cook for 3-4 minutes until tender. Take off heat and season with salt and pepper.

6. Toss salad with dressing and almonds. Top with broccolini and spoon over feta cheese.

NOTES
Soak the dates in the dressing after chopping to prevent them from sticking together.
DATE/ALMOND MIX, 1 packet (150g)
MINT, 1/2 bunch *
CONTINENTAL CUCUMBER, 1/2 *
SHREDDED BEETROOT, 1 bag (200g)
BABY SPINACH, 1/2 bag (100g) *
RED ONION, 1/2 *
BROCCOLINI, 2 bunches
MARINATED VEGAN FETA, 1 tub

FROM YOUR PANTRY
olive oil, salt, pepper, red wine vinegar, allspice, cumin seeds