Broccoli, Tomato and Watercress Salad
460 g 16 oz broccoli florets
1 Tbsp. red wine vinegar
1 Tbsp. olive oil
1/2 tsp. crushed garlic
Salt and freshly ground black pepper to taste
300 g / 10 oz cherry tomatoes, stems removed and cut in half
1 bunch watercress, long stems trimmed, coarsely chopped
1) In vegetable steamer set over boiling water, steam broccoli, covered, until tender, about 4 minutes.
2) Rinse with cold water; drain well.
3) In large bowl, whisk vinegar, olive oil, garlic, salt and black pepper.
4) Add broccoli, tomatoes and watercress. Toss to blend.
5) Serve immediately.
Calories per serving: 319
Fat per serving: 14g
Courtesy of the World Cancer Research Fund
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