Rukmini Iyer’s pine-nut crusted feta, roasted broccoli and radish salad brings a festive touch to the table. The whole roast feta is thickly covered in toasted pine nuts, while Tenderstem broccoli is blanched before roasting for improved texture. Crunchy, lemon-dressed radishes and spring onions add freshness, making this a lovely dish for a meze with friends.
Preparation and Cooking Time
Prep time is 10 minutes, and cooking takes 30 minutes. The recipe serves 4 as a side dish. To get ahead, keep the pine-nut topped feta and broccoli in a roasting tin in the fridge, ready to roast, with the radishes and spring onions in a bowl of water and the dressing in another bowl. Cook the feta 25 minutes before you want to eat, and assemble the salad at the last minute.
Ingredients
- 200g Tenderstem broccoli
- 2 tbsp olive oil
- 2 garlic cloves, peeled and finely grated
- Flaky sea salt
- 200g feta
- 30g pine nuts
- 5 radishes, topped and finely sliced
- 2 spring onions, trimmed and very finely sliced
- 1 tbsp extra-virgin olive oil
- ½ lemon, juiced
- Focaccia, to serve
Method
Place the broccoli in a bowl and cover with just-boiled water. Leave to blanch for two minutes, then drain well and pat dry.
Heat the oven to 200C (180C fan)/390F/gas 6. Add the blanched broccoli, olive oil, garlic, and half a teaspoon of salt to a medium-sized roasting tin, and mix well. Push the vegetables to the sides and place the feta in the centre. Carefully pat the pine nuts all over the top of the feta. Roast for 20-25 minutes, until the pine nuts are deep golden brown and the broccoli spears have charred at the edges.
Meanwhile, place the sliced radishes and spring onions in a bowl of cold water to crisp up. Just before the feta is ready, drain them well and put in a medium bowl. In a small bowl, whisk the extra-virgin olive oil, lemon juice, and half a teaspoon of salt until emulsified. Stir the dressing through the radishes and spring onions. Spoon the salad over the broccoli and serve immediately with focaccia.
Tips and Serving Suggestions
According to Rukmini Iyer, blanching the broccoli before roasting improves its texture. The dish is perfect for a meze spread or as a side. For best results, serve immediately after assembling.
