with Roasted Broccoli & Flatbread
A modern Caesar with deep, savoury umami and no anchovies
Ready in 30 minutes | Serves 2-3 or 4 as a side
INGREDIENTS
Salad
• 1 large head broccoli, cut into florets and long stems
• 1 cos (romaine) lettuce, chopped
• 1–2 flatbreads or pita
• Garlic Infused Olive oil
• Salt & cracked black pepper
• ½ cup shaved parmesan
BLACK GARLIC DRESSING
• ½ cup Greek yoghurt (or whole‑egg mayo for richer dressing)
• 2 tbsp Garlic Infused Olive Oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1–2 Haaseford Farms black garlic cloves diced as small as possible
• 2 tbsp finely grated parmesan
• Cracked black pepper, to taste
METHOD
1. Roast the broccoli
Preheat oven to 180°-200° I used an air fryer
Toss broccoli with olive oil, salt and pepper.
Roast for 15–18 minutes until tender with charred edges.
2. Make the flatbread shards
Brush flatbread lightly with olive oil.
Bake for 6–8 minutes until golden and crisp.
Cool slightly, then tear into rustic pieces.
3. Make the dressing
In a bowl, whisk together all dressing ingredients until smooth and creamy.
Taste and adjust lemon, pepper or black garlic as needed.
4. Assemble the salad
In a large bowl combine:
• Cos lettuce
• Warm roasted broccoli
• Flatbread shards
Drizzle over dressing and gently toss to coat.
Finish with shaved parmesan and cracked black pepper.
SERVING NOTES
• Best served slightly warm, with the broccoli fresh from the oven
• Add protein to make it a meal (see variations below)
• The dressing will last for 3 days in a sealed container in the refrigerator and is delicious on poached eggs the next day
VARIATIONS
• Chicken Caesar
• Salmon Caesar
• Vegetarian Main: Add roasted chickpeas or white beans