Charred broccoli with whipped feta and olive dressing

charred broccoli salad with feta and olive dressing

One of my absolute favourite ways to eat broccoli. Well charred on a slick of creamy whipped feta with a salty olive and caper dressing. The broccoli stays lovely and crispy, pairing perfectly with

How to serve it?

You can eat this broccoli salad still warm, or prepare in advance and eat it chilled. It will keep really well for a couple of days in the fridge. It makes a terrific light lunch or side dish. Bulk this out into a larger meal by adding chickpeas. Or serve with a side of flatbread or dressed grains like quinoa or freekeh.

charred broccoli in pan
The charred broccoli cooking

Looking for substitutions?

This recipe would work well with cauliflower or green beans in place of the broccoli.
To keep it vegan omit the whipped feta and instead mix together: 3 tbsp coconut yoghurt, 1 tbsp tahini, 1 tbsp lemon juice and a pinch of salt.
Use kalamata olives in place of the green.

capers, olives, rosemary and sun-dried tomatoes in a pan
The olives, rosemary, capers and sun-dried tomatoes are added to the same pan after the broccoli

RECIPE

charred broccoli salad with feta and olives
The charred broccoli salad with whipped feta and olive dressing
charred broccoli salad with feta and olive dressing

Charred broccoli with whipped feta and olive dressing

A warm salad of broccoli, creamy feta and a salty caper, olive, sun-dried tomato dressing
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Appetizer, Salad, Side Dish
Cuisine Mediterranean
Servings 3 portions

Ingredients
  

  • 1 large head of broccoli cut into florets
  • 6-8 pitted green olives halved lengthways
  • 1-2 sprigs rosemary picked
  • 1 tbsp capers
  • 3 sundried tomatoes toughly chopped
  • 100 g feta
  • 2 tbsp Greek yoghurt
  • salt and pepper
  • olive oil
  • 1 Lemon

Instructions
 

  • Place a large frying pan over a medium heat with a little oil (cast iron works best).
  • Add the broccoli and move it around the pan until well charred and just tender (but keeping a firm bite). This will take about 10 minutes. Season the broccoli to taste.
  • Remove the broccoli from the pan and wipe it clean with a cloth. Add a little oil to the pan with the olives, sun-dried tomatoes, capers and rosemary. Stir until the rosemary is aromatic and set aside.
  • Meanwhile place the feta and yoghurt in a food processor or blender. Blitz smooth.
  • Spread the whipped feta onto a plate, top with the broccoli and olive dressing.
Keyword broccoli, capers, feta, olives, sun-dried tomatoes

Looking for more broccoli recipes?

Try some of these delicious broccoli dishes:
Raw broccoli and almond salad
Broccoli and tempeh salad
Greens and beans pasta

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