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Roasted broccoli salad with feta and lentils recipe

Roasted broccoli salad with feta and lentils recipe

10 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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