Roast Broccoli with Creamy Feta

roast broccoli with creamy feta
From Stonesoup
serves 2

I’ve been roasting cauliflower for ages but it wasn’t until a few weeks ago that I even thought to try roasting broccoli. I’m happy to report that the results were seriously good – with a lovely complex deep flavour – a whole world away from boring old boiled broccoli.

It does take a little longer, but you can easily do other things while the broccoli happily roasts away.

The other thing I love about this dish is slicing the broccoli. It gives more interesting textures than when the broccoli is chopped into florettes like usual.

2 heads broccoli
1 tablespoon rice vinegar
200g (7oz) feta
3 tablespoons natural yoghurt

1. Preheat your oven to 200C (400F).

2. Slice broccoli lengthwise into slices about 1cm (1/2in) thick. Drizzle with a little oil.

3. Roast for about 20 minutes or until the brocc is tender and browned on the edges. Drizzle with vinegar.

4. Meanwhile mash feta with the yoghurt and spread on the base of 2 plates. Top with cooked broccoli.

VARIATIONS
vegan / dairy-free – serve roast broccoli on a bed of hummus instead of the creamy feta.

more substantial – toss in a drained can of chickpeas with the broccoli.

hot! – serve drizzled with chilli oil or your favourite hot sauce.

carnivore – slice some chorizo and roast in with the broccoli.

cauliflower – replace broccoli with a large head of cauli.