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Warm Sun-Blushed Tomato and Broccoli Salad

A quick vegetarian side dish featuring sautéed broccoli and sun-blushed tomatoes finished with white wine, butter, and fresh tarragon.

VegetarianHealthyQuickSaladBroccoli

Estimated Nutrition

Per Serving Total
Calories 485.4 kcals 485.4 kcals
Carbohydrates 16.5 grams 16.5 grams
Fat 38.2 grams 38.2 grams
Protein 5.8 grams 5.8 grams
Cook Time
10 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
25
g
Butter
Liquids
75
ml
White Wine
NutsSeeds
15
ml
Tarragon
freshly chopped, to serve
OilsFats
15
ml
Olive Oil
Vegetables
0.5
head
Broccoli
cut into florets
100
g
Sun-Blushed Tomatoes

Steps

  • Heat the olive oil in a wok.
  • Fry the broccoli and tomatoes for 3 to 4 minutes.
  • Add 75ml of white wine and simmer for 5 minutes until reduced and broccoli is tender.
  • Stir in the butter until melted.
  • Sprinkle with tarragon and serve immediately.