Broccoli and Red Onion Salad with Parsley Vinaigrette

Method

1. Preheat the oven to 180⁰C.
2. Slice the onion into 6-8 wedges, place in roasting dish, drizzle with oil and roast in the oven for 15 minutes or until soft.
3. Meanwhile, blanch the broccoli in a pot of boiling water for 2-3 min. Once cooked pour into a colander and rinse with cold water. Set aside.
4. Combine the parsley, oil and lemon juice and season with salt and pepper.
5. In a bowl combine the broccoli, red onion and vinaigrette. Place on a serving dish and top with sliced almonds.