Super Tasty Broccoli Bowl | Donna Hay

Ingredients

• ¼ cup (60ml) extra virgin olive oil, plus extra to serve
• ¾ cup (100g) pine nuts
• 3 garlic cloves, roughly chopped
• 950g broccoli, grated
• 2 tsp lemon zest
• 1 tbsp lemon juice, plus extra to serve
• 1 cup (20g) basil leaves
• 1 cup (16g) mint leaves
• 6 baby cucumbers, or 2 cucumbers, thinly sliced
• 3 small target beetroots+, peeled and thinly sliced
• 200g fresh goat’s cheese, broken into chunks
• red-vein sorrel, to serve (optional)