Steam the head of broccoli for 10 minutes, drizzle with olive oil and salt, then airfry at 190c for 8 minutes until charred. If you don't have an airfryer, roast in the oven at 200c for 15-20 minutes. Meanwhile cook your garden peas and prep the other veg.
Add the chopped brocolli, peas, beetroot, quinoa, pomegrante, pepper, mint and feta cheese to a large salad bowl. Drizzle on the oil and lemon, oregano, salt and pepper. Toss to combine.
Serve or store in an airtight container for 3 days (also great with tofu or chicken)
