Roasted purple sprouting broccoli with feta & preserved lemon

Roasted purple sprouting broccoli with feta & preserved lemon

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Prep: 10 mins Cook: 15 mins

Easy

6 as a side

This broccoli and feta dish makes a great vegetarian starter with a pinch of warming chilli. The preserved lemon yogurt is seriously addictive

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal104
  • fat7g
  • saturates2g
  • carbs3g
  • sugars2g
  • fibre4g
  • protein5g
  • salt0.1g
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Ingredients

    For the broccoli

    • 500g purple sprouting broccoli
      Purple sprouting broccoli

      Purple sprouting broccoli

      pur-pel spr-ow-ting brok-o-lee

      This untidy-looking, colourful cousin of broccoli can be used in much the same way. Leafier and…

    • 2 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 red chilli, halved, deseeded and finely chopped

    For the dressing

    • 1 preserved lemon, plus 1 tbsp juice from the jar
    • 80g Greek yogurt
    • 1 garlic clove, grated to a purée

    To serve

    • 30g feta, crumbled
      Feta

      Feta

      feh-tah

      A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

    • extra virgin olive oil

    Method

    1. Heat oven to 200C/180C fan/ gas 4. Trim any woody ends from the broccoli – if any has wider stalks than the rest, split them along their length. Put the broccoli in a roasting tin large enough that it will fit in a single layer and add the olive oil, chilli and season well. Toss with your hands, then roast for 15 mins, turning the broccoli over halfway through. It should be tender and slightly charred.

    2. Meanwhile, chop the preserved lemon (fresh and rind) and stir it into the yogurt with the garlic and the juice from the lemon jar.

    3. To serve, lay the cooked broccoli on a platter, or on individual plates, scatter the feta on top, spoon over the yogurt dressing and drizzle with the extra virgin olive oil.

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