1 head of broccoli, cut into florets
1 Spanish onion, sliced
8 white anchovies
150g goats cheese
1 bunch of chives, finely chopped
1 small handful of parsley, roughly chopped
1 handful of mixed leaves
½ cup whole almonds, toasted
3 tbsp pumpkin seeds
1 tbsp Nigella seeds
1 1/2 tsp seeded mustard
1 tbsp red wine vinegar
80ml olive oil + 1 tbsp extra
Salt and pepper
Preheat the oven to 180°C.
Scatter the broccoli and onion on a baking tray and drizzle with 1 tablespoon of olive oil. Season with salt and pepper and bake for 15-20 minutes. Remove from the oven and cool slightly.
Whisk the mustard, vinegar and olive oil together.
Toss the broccoli, onions, herbs and salad leaves with the dressing. Garnish with anchovies, cheese, almonds, nigella and pumpkin seeds.