Roasted broccoli salad with feta and lentils recipe
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- Serves 4
- 30 mins
- 324 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 1365kJ 324.0kcal
- Fat
- 10g
- Saturates
- 3g
- Salt
- 1.7g
- Sugars
- 7g
of the Reference intake
Carbohydrate 30.0gProtein 27.3gFibre 13.0g
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- 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.
- Meanwhile, make a dressing. In a jug, combine the remaining olive oil with the lemon juice, white wine vinegar and mustard; lightly season.
- 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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