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Roasted broccoli salad with feta and lentils recipe

Roasted broccoli salad with feta and lentils recipe

9 ratings

Roasting broccoli brings out its delicious nuttiness, complemented by creamy feta, lemon and rocket salad. A great way to eat broccoli and perfect as a lunch or light meal. See method

Ingredients

  • 2 broccoli heads, broken into florets
  • 2 tbsp olive oil
  • 1 tbsp coriander seeds, crushed (or ground coriander)
  • 1 tbsp cumin seeds, crushed (or ground cumin)
  • 1 tsp dried chilli flakes, crushed
  • 1 lemon, zested and juiced
  • 1 tsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 x 70g pack rocket
  • 2 x 390g tin green lentils, drained
  • 100g (3 1/2oz) feta, crumbled
  • 3 tbsp flat-leaf parsley, chopped

Each serving contains

  • Energy

    1365kj
    324kcal     16%

  • Fat

    10g 14%

  • Saturates

    3g 14%

  • Sugars

    7g 7%

  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 30g Protein 27.3g Fibre 13g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the broccoli on a baking tray and drizzle with 1 tbsp of the olive oil. Scatter over the coriander and cumin seeds and the chilli flakes. Roast for 20 minutes, or until tender and lightly charred.
  2. Meanwhile, make a dressing. In a jug, combine the remaining olive oil with the lemon juice, white wine vinegar and mustard; lightly season.
  3. To serve, divide the rocket between 4 plates and scatter over the lentils. Top with the roasted broccoli, feta and a little lemon zest. Drizzle over the vinaigrette.

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