Broccoli with chilli, feta and mint recipe

  • Serves 4
  • 10 mins to prepare and 5 mins to cook
  • 251 calories / serving
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broccoli chilli HERO

To make the dressing put the olive oil, sugar, lemon zest and juice into a bowl and mix well. Finely chop half of the mint and add it to the bowl, then season to taste. Whisk until slightly thickened.

Bring a large pan of water to the boil. Trim off any tough ends from the broccoli, then blanch it in the boiling water for 2mins. Drain well. Put it in a bowl and pour over half of the dressing. Toss together to coat all the stems.

Remove the remaining mint leaves from their stems. Crumble the feta over the broccoli, then scatter over the chilli and the mint leaves.

Pour over the remaining dressing and serve.

  • Ingredients

  • 50ml (2floz) extra virgin olive oil
  • 1tsp caster sugar
  • finely grated zest and juice of 1 unwaxed lemon
  • 1 x 30g pack fresh mint
  • 2 x 200g packs Tenderstem or purple sprouting broccoli
  • 1 x 200g pack feta cheese
  • 1 large red chilli, thinly sliced and de-seeded
  • Energy 1040kj 251kcal 13%
  • Fat 20g 28%
  • Saturates 8g 42%
  • Sugars 4g 4%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 3.9g Protein 12.2g Fibre 3.5g


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