This Mary Berry Broccoli, Mango and Feta Salad is a vibrant and summery recipe, which includes tenderstem broccoli and juicy mango. It’s a classic, foolproof recipe, ready in about 20 minutes.
Mary Berry Broccoli, Mango and Feta Salad Ingredients
Salad
- 75g (3oz) sourdough or ciabatta loaf, cut into 2cm cubes
- 2 tbsp olive oil
- 200g (7oz) tenderstem broccoli, stems trimmed
- 2 Little Gem lettuces, torn into small pieces
- 150g (4½oz) mango, peeled and cubed
- 200g (7oz) feta cheese, crumbled
- 6 slices Parma ham
- 4 tbsp pumpkin seeds
Dressing
- 1 tbsp Dijon mustard
- 2 tbsp white wine vinegar
- 6 tbsp olive oil
- 1 tsp runny honey
How To Make Mary Berry Broccoli, Mango and Feta Salad
- Bake The Croutons: Toss bread cubes in olive oil, season, and bake at 200°C/180°C fan for 10 minutes until golden.
- Blanch The Broccoli: Boil broccoli for 3 minutes, then cool in cold water. Slice stems and leave tips whole.
- Build The Salad: Layer lettuce on a large platter, then top with broccoli, mango, feta, and croutons.
- Add The Ham And Seeds: Swirl Parma ham on top and sprinkle with pumpkin seeds.
- Make The Dressing: Whisk together mustard, vinegar, olive oil, and honey. Season to taste.
- Dress And Serve: Pour the dressing over the salad just before serving.
Recipe Tips
- Can I make this ahead? Yes, assemble up to 5 hours in advance, but dress just before serving.
- Can I replace the mango? Yes, try peaches or nectarines for a different sweetness.
- Is there a vegetarian option? Skip the Parma ham or substitute with roasted chickpeas.
- Can I use different greens? Rocket or spinach also work well as a base.
- What cheese alternatives can I try? Goat cheese or mozzarella are tasty swaps for feta.
What To Serve With Broccoli, Mango and Feta Salad
This salad is a standout on its own but pairs well with:
- Grilled chicken skewers
- Lemon herb couscous
- Fresh baguette slices
- Iced mint tea
- Roasted sweet potatoes
How To Store Broccoli, Mango and Feta Salad
Refrigerate: Keep undressed salad components in a sealed container for up to 1 day.
Do Not Freeze: This salad is best served fresh and is not suitable for freezing.
Broccoli, Mango and Feta Salad Nutrition Facts
- Calories: 430 kcal per serving
- Protein: 19g
- Fat: 29g
- Carbohydrates: 21g
- Fiber: 4g
- Sugar: 10g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use frozen broccoli?
Yes, but make sure to thaw and dry well before adding to the salad.
Is this salad gluten-free?
Use gluten-free bread for the croutons to keep it gluten-free.
How long does the dressing keep?
Store in the fridge for up to 3 days in a sealed jar.
Can I prep the broccoli the night before?
Yes, blanch and chill it in advance, then dry thoroughly.
Mary Berry Broccoli, Mango and Feta Salad
Description
A colorful and flavorful summer salad featuring tender broccoli, sweet mango, salty feta, and crunchy croutons with a tangy Dijon dressing.
Ingredients
Dressing:
Instructions
- Bake bread cubes at 200°C for 10 minutes until crisp.
- Blanch broccoli for 3 minutes, cool and slice stems.
- Layer lettuce, broccoli, mango, feta, and croutons on platter.
- Swirl ham on top and sprinkle pumpkin seeds.
- Whisk dressing ingredients and season.
- Drizzle over salad just before serving.
Notes
- Assemble ahead, but dress just before serving
- Croutons add crunch—don’t skip them
- Use ripe mango for best flavor
- Store dressing in fridge for up to 3 days