1 pound broccoli florets
3 tablespoons extra-virgin olive oil
1 teaspoon salt
¼ teaspoon black pepper
¼ cup extra-virgin olive oil
½ lemon
1 teaspoon honey
1 teaspoon crushed garlic
½ teaspoon dried oregano
½ teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon red pepper flakes
⅓ cup sun-dried tomatoes
¼ cup diced red onion
¼ cup crumbled feta cheese
3 tablespoons sliced Kalamata olives
¼ cup sliced almonds
3 tablespoons Kalamata olives
½ teaspoon flaky sea salt
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Arrange the broccoli on the June Pan in a single layer.
1 pound broccoli florets
June Pan
Drizzle the olive oil evenly over the broccoli.
3 tablespoons extra-virgin olive oil
measuring spoons
Sprinkle the salt and pepper over the broccoli. Toss until the florets are well coated. Rearrange the florets on the June Pan so they are in a single layer again.
1 teaspoon salt
¼ teaspoon black pepper
Place the broccoli on the middle shelf of the June Oven. June will notify you when the broccoli is ready. Set roasted broccoli aside to cool slightly.
June Oven
Place the olive oil in a small bowl.
¼ cup extra-virgin olive oil
liquid measuring cup
small bowl
Juice the lemon half directly into the bowl.
½ lemon
citrus juicer
Add the honey and garlic to the dressing.
1 teaspoon honey
1 teaspoon crushed garlic
Add the oregano and mustard to the dressing.
½ teaspoon dried oregano
½ teaspoon Dijon mustard
Add the salt and red pepper flakes to the dressing.
¼ teaspoon salt
¼ teaspoon red pepper flakes
Whisk the dressing well to combine.
whisk
Combine the roasted broccoli and sun-dried tomatoes in a large bowl.
⅓ cup sun-dried tomatoes
measuring cups
large bowl
Add the diced red onion or shallot and crumbled feta to the salad.
¼ cup diced red onion
¼ cup crumbled feta cheese
Add the sliced olives and almonds to the salad.
3 tablespoons sliced Kalamata olives
¼ cup sliced almonds
Mix the dressing again in case it has separated and drizzle it over the salad.
spatula
Toss the salad with a spatula or tongs until it is combined.
Transfer the salad to a serving bowl. Garnish the salad with the the flaky sea salt, if using, just before serving.
½ teaspoon flaky sea salt
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