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.

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.

RECIPE


Charred broccoli with whipped feta and olive dressing
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.
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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