Warm Zucchini & Broccoli Salad

A light, warm salad that’s simple, wholesome, and full of flavour. Perfect as a side or even a quick healthy meal.

Ingredients

For the vegetables:

2 zucchini, chopped

2 red bell peppers, sliced

500 grams broccoli florets

1–2 tsp oil (for sautéing)

For the dressing:

1 1/2 tsp mustard sauce

1 tsp lime juice

Pepper powder as per taste

Chilli powder or chilli flakes as per taste

Parmesan cheese as per taste (optional)

1 tsp olive oil

Optional: a small amount of honey

Method

Prepare the broccoli:

Lightly blanch the broccoli florets in salted water for 1–2 minutes if you prefer. Drain well.

Sauté the vegetables:

Heat very little oil in a pan. Sauté the zucchini until just tender. Remove and set aside.

In the same pan, sauté the red bell peppers until slightly soft but still crunchy. Set aside.

Add the broccoli and sauté briefly until heated through and slightly crisp.

Prepare the dressing:

In a bowl, mix together mustard sauce, lime juice, pepper powder, chilli powder or flakes, olive oil, and parmesan cheese (if using).

Add a small amount of honey if you prefer a slight sweetness to balance the flavours.

Combine:

Add all the warm vegetables to a bowl. Pour the dressing over and toss gently to coat evenly.

Serve:

Serve warm. Add a little extra parmesan on top if desired.

Notes

Use very little oil to keep the dish light.

Do not overcook the vegetables; they should retain a slight crunch.

If skipping parmesan cheese, adjust salt to taste.

The hint of honey helps balance the sharpness of mustard and lime.