Broccoli Salad

Cooking time: 15 minutes

Instructions:

1. Slice broccoli into florets.
2. Poach florets for 30 secs, revive into an ice water bath and drain once it cools down.
3. Slice forets to thin emincer. Set aside
4. Slice red onion to thin emincer and soak into cold water, set aside.
5. Place pine nut on a pan, heat up to medium. Roast nut until you smell a nutty aroma

Assembly:

1. Prepare your container add broccoli, roasted almonds, drain red onions and add to the rest of the ingredients.
2. Squeeze lemon, season salt or pepper to taste
3. Place inside the fridge to chill.
4. Add parmesan and extra virgin olive oil before serving .