ROASTED BROCCOLI WITH SEEDS AND FETA
For a broccoli side dish that's all grown up, embrace this brassica's best qualities, like its grassy, earthy sweetness, via the flavor-concentrating powers of a hot oven. Place a crown on the finished florets in the form of briny chunks of feta cheese and a bold blend of sesame, poppy, and sunflower seeds along with cumin.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 55m
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Toast sesame seeds in a small dry skillet over medium heat, swirling occasionally, until beginning to brown, about 2 minutes. Transfer to a bowl. Add cumin, poppy, and sunflower seeds to skillet and cook, swirling occasionally, until cumin seeds are fragrant, about 2 minutes. Transfer to bowl with sesame seeds; season with salt and 1/2 teaspoon coriander.
- Toss broccoli with oil and remaining 2 teaspoons coriander; season with salt and pepper. Spread in a single layer on a baking sheet and roast, flipping once, until charred in spots and tender but not mushy, about 20 minutes. Let cool 15 minutes. Toss with feta brine.
- Arrange broccoli and feta on a platter. Sprinkle evenly with turmeric and drizzle generously with oil. Top with toasted seeds and serve warm or at room temperature.
ROASTED BROCCOLI AND FETA SALAD
Provided by Patrick and Gina Neely : Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Add the broccoli florets and cherry tomatoes to a rimmed sheet tray. Drizzle with 1/4 cup olive oil and season with salt and pepper. Toss to coat completely. Roast for 20 to 25 minutes, until the broccoli is tender and lightly golden brown.
- Toss with arugula and crumbled feta cheese. Drizzle with remaining 2 tablespoons olive oil. Season with salt and pepper and toss. Serve immediately.
ROASTED PURPLE SPROUTING BROCCOLI WITH FETA & PRESERVED LEMON
This broccoli and feta dish makes a great vegetarian starter with a pinch of warming chilli. The preserved lemon yogurt is seriously addictive
Provided by Diana Henry
Categories Side dish, Starter
Time 25m
Yield 6 as a side
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. 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.
- Meanwhile, chop the preserved lemon (fresh and rind) and stir it into the yogurt with the garlic and the juice from the lemon jar.
- 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.
Nutrition Facts : Calories 104 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
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