Rukmini Iyer's pine-nut crusted feta, roasted broccoli and radish salad brings a festive touch to any table. The whole roast feta, thickly covered in toasted pine nuts, creates a visually stunning centerpiece. Tenderstem broccoli is blanched before roasting to improve its texture, while crunchy, lemon-dressed radishes and spring onions add freshness. This dish is ideal for a meze with friends or as a colorful side.
Preparation and Cooking Tips
To get ahead, keep the pine-nut topped feta and broccoli in a roasting tin in the fridge, ready to roast. Store the radishes and spring onions in a bowl of water, and the dressing in another bowl. Cook the feta 25 minutes before serving, and assemble the salad at the last minute.
Ingredients and Method
Prep time: 10 minutes. Cook time: 30 minutes. Serves 4 as a side. Ingredients: 200g Tenderstem broccoli, 2 tbsp olive oil, 2 garlic cloves (finely grated), flaky sea salt, 200g feta, 30g pine nuts, 5 radishes (topped and finely sliced), 2 spring onions (trimmed and finely sliced), 1 tbsp extra-virgin olive oil, ½ lemon (juiced), and focaccia to serve.
Blanch the broccoli in just-boiled water for two minutes, then drain and pat dry. Heat the oven to 200C (180C fan)/390F/gas 6. Mix the broccoli with olive oil, garlic, and half a teaspoon of salt in a roasting tin. Push the vegetables to the sides and place the feta in the center. Pat the pine nuts onto the feta and roast for 20-25 minutes until the pine nuts are deep golden brown and the broccoli edges are charred.
Meanwhile, crisp the sliced radishes and spring onions in cold water. Before serving, drain them and whisk the extra-virgin olive oil, lemon juice, and half a teaspoon of salt into a dressing. Toss the dressing with the radishes and spring onions, then spoon the salad over the broccoli. Serve immediately with focaccia.
