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Middle Eastern Broccoli Salad with Feta | Spiced & Roasted
(0)
30 min
Quick
Gurkerl Küche
Ein herrlich aromatischer Hauptspeisen-Salat aus der Levante-Küche: Im Backrohr gerösteter Brokkoli mit Kreuzkümmel, kombiniert mit Kichererbsen auf frischem Babyspinat. Vollendet mit cremigem Feta, knackigen Mandelblättchen, fruchtigen Granatapfelkernen, frischer Minze und samtigem Tahini-Dressing.
Preparation method
Roast the broccoli in the oven
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Thoroughly wash the broccoli, cut into bite-sized florets, and peel and slice the tender stem. Rinse the chickpeas with cold water in a sieve and drain well.
Spread the broccoli florets and chickpeas on the baking sheet. Thoroughly mix with approx. 20 ml of the olive oil, ground cumin, and a pinch of salt and pepper. Roast in the preheated oven for 18–20 minutes until the broccoli is lightly browned at the edges and tender-crisp.
Chef's tip
For an even more intense roasted flavour, you can dice the feta and add it to the baking sheet in the oven for the last 5 minutes of baking time so that it browns lightly.
Perfect as meal prep for the office: Prepare the salad and take the tahini dressing separately in a small screw-top jar so the spinach stays fresh and crisp.
Ingredients
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