1、Roasted purple sprouting broccoli with feta & preserved lemon

This broccoli and feta dish makes a great vegetarian starter with a pinch of warming chilli. The preserved lemon yogurt is seriously addictive

Roasted purple sprouting broccoli with feta & preserved lemon recipe

Ingredients

Method

Trim any woody ends from the broccoli – if any has wider stalks than the rest, split them along their length. Put the broccoli in a roasting tin large enough that it will fit in a single layer and add the olive oil, chilli and season well. Toss with your hands, then roast for 15 mins, turning the broccoli over halfway through. It should be tender and slightly charred.
  • Meanwhile, chop the preserved lemon (fresh and rind) and stir it into the yogurt with the garlic and the juice from the lemon jar.
  • To serve, lay the cooked broccoli on a platter, or on individual plates, scatter the feta on top, spoon over the yogurt dressing and drizzle with the extra virgin olive oil.

  • https://www.truecookbook.com/recipe/roasted-purple-sprouting-broccoli-with-feta-preserved-lemon-9492/

    2、Preserved lemon & tomato salad with feta

    Light and crunchy, tart and fruity, this simple Moroccan salad is great served with fresh, crusty bread, or as part of a vegetarian spread
    Preserved lemon & tomato salad with feta recipe

    Ingredients

    Method

    1. Put the tomatoes, onion and lemon in a shallow bowl or platter. Crumble the feta over, drizzle with oil and lemon juice, and scatter over the herbs.
    2. Toss gently just before serving along with chunks of warm, crusty bread.

    3、Purple sprouting broccoli with garlic & sesame

    Purple sprouting broccoli with a hint of garlic and sesame...perfect with your Sunday roast
    Purple sprouting broccoli with garlic & sesame recipe

    Ingredients

    Method

    1. Trim off any hard ends from the broccoli stalks as well as any very coarse leaves. Bring a large quantity of salted water to the boil in a very large saucepan and plunge in the broccoli. With the lid on, quickly bring the water back to the boil, then remove the lid and briskly simmer the broccoli for about 2 minutes. Drain thoroughly.
    2. Meanwhile, heat both oils in the pan over a medium heat. Fry the garlic for 2-3 minutes, stirring constantly, until the slices are light golden. Throw in the broccoli and fry it for 2-3 minutes, tossing frequently, until the stalks are piping hot and imbued with the garlicky oil.
    3. Serve immediately with the sesame seeds sprinkled over the top.

    4、Courgette rice with feta & olives

    A simple vegetarian dish that you can make in one pan
    Courgette rice with feta & olives recipe

    Ingredients

    • 100g feta cheese, crumbled
    • handful of pitted black olives, roughly chopped
    • 3 tbsp flat leaf parsley, roughly chopped
    • 4 tbsp olive oil
    • 1 large onion, finely chopped
    • 3 courgettes, roughly sliced
    • 250g risotto rice, such as arborio
    • 1l hot vegetable stock
    • 140g petits pois

    Method

    1. Mix together the feta, olives, parsley and 2 tbsp of the olive oil.
    2. Heat remaining oil in a large, deep pan. Tip in onion, sizzle gently for 5 minutes until softened. Add courgettes, soften for a couple of minutes, then stir in rice.
    3. Pour in a ladleful of stock and stir until all the liquid has been absorbed. Add another ladle of stock and repeat until all the stock has been used, adding petit pois a couple of minutes before the last ladle. Simmer until rice is tender and juices creamy. Ladle into bowls, then scatter over feta and olive crumble.

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