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
- Prep:10 mins
- Serves 6 as a side
Nutrition per serving
- kcal 104
- fat 7g
- saturates 2g
- carbs 3g
- sugars 2g
- fibre 4g
- protein 5g
- salt 0.1g
- 500g purple sprouting broccoli
- 2 tbsp olive oil
- 1 red chilli, halved, deseeded and finely chopped
- 1 preserved lemon, plus 1 tbsp juice from the jar
- 80g Greek yogurt
- 1 garlic clove, grated to a purée
- 30g feta, crumbled
- extra virgin olive oil
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.
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.