ARUGULA SALAD WITH FETA AND MOLASSES
1 block feta cheese
2 cups broccoli
2 small shallots finely sliced
3 tablespoons molasses honey
For the salad:
1 bag of arugula greens
2 cups cherry tomatoes or heirloom tomatoes sliced
2 Persian cucumbers
2 stalks spring onions
1/2 cup olive oil
¼ cup apple cider vinegar
Juice of one lemon
1 tablespoon molasses honey
Pinch of sea salt and pepper to taste
Preheat your oven to 400 degrees Fahrenheit. While doing this, you can prepare your salad dressing. Combine ½ cup olive oil, ¼ cup apple cider vinegar, the juice of one lemon, the molasses, and add a pinch of salt and pepper. If you’re mixing your salad dressing in a bowl or jar, give it a whip or a shake and then take out the clove of garlic, we just want a slight hint of garlic in the dressing.
Bring a pot of water to boil so you can half boil your broccoli, depending on how crunchy you like it. This will allow them to continue cooking once you get them baking with your feta and attaining a nice crunch.
Lightly oil a baking tray with olive oil and place your feta, sliced shallots and broccoli in the middle. Drizzle some olive oil and salt and pop into the oven. Take a peek in about 7-8 minutes and then drizzle some molasses and make sure your broccoli is coated with the molasses.
Turn the oven to broil for an additional 5 minutes and take it out of the oven when you feel the molasses has crusted and the broccoli has reached a crunchy texture.