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Middle Eastern Broccoli Salad with Feta | Crispy from the Oven
(0)
35 min
Under an hour
Gurkerl Küche
Würziger Brokkoli aus dem Backrohr trifft auf cremigen Feta, knackigen Babyspinat, rubinrote Granatapfelkerne und geröstete Mandelblättchen – verfeinert mit einem samtigen Zitronen-Tahini-Dressing.
Ingredients
Preparation method
Roast broccoli in the oven
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with parchment paper.
Thoroughly wash the broccoli, pat dry, and cut into bite-sized florets. Peel the tender part of the stalk and cut into thin slices.
In a bowl, thoroughly toss the broccoli florets with 3 tbsp olive oil, ground cumin, and a pinch of salt and pepper so that everything is evenly coated.
Chef's tip
Serve with warm flatbread or pan-toasted za'atar pita – perfect for dipping into the tahini dressing.
The roasted broccoli is ideal for meal prep: store the broccoli and dressing separately and assemble fresh just before serving.
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