Broccoli With Charred Red Peppers Feta Food

EASY BROCCOLI WITH FETA CHEESE

Steps:

• Chop the broccoli into florets and thinly slice the green onion.
• In a 10-inch skillet over medium heat, heat the olive oil with the broccoli florets and sauté for 5 minutes, stirring occasionally. Add the green onions and season with the salt and pepper. Cook for 2-3 minutes more, until the broccoli is crisp-tender and browned in spots.
• Add the feta, season with more salt and pepper to taste and serve.

BROCCOLI AND ENDIVE SALAD WITH FETA AND RED PEPPERS

Steps:

• Make the dressing. Mix together the vinegars, salt, garlic, mustard and oil, or use the buttermilk and oil. Set aside.
• Bring a medium pot of generously salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water, and cook 2 1/2 minutes. Transfer to the ice water, let cool for a few minutes and drain. Dry on paper towels. Toss in a bowl with the red pepper, pine nuts, feta and half the dressing.
• In a wide salad bowl, toss together the endives, herbs and remaining dressing. Top with the broccoli mixture, and serve.

SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON

Steps:

• Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It's OK if they break apart a little.)
• Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
• Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

CHARRED BROCCOLI WITH CAPERS

Steps:

• Cut 1 head broccoli into florets. Peel the stem, shave into ribbons and soak in ice water. Heat 2 1/2 tablespoons olive oil in a skillet over medium heat. Add the broccoli florets; cook, stirring occasionally, until charred, about 6 minutes. Transfer to a bowl. Add 1 tablespoon capers to the skillet; cook 30 seconds, then add to the broccoli. Drain the shaved broccoli stem; add to the bowl with the florets and toss with 1 tablespoon each lemon juice and olive oil, 2 tablespoons chopped parsley, 1/3 cup grated parmesan, and salt and pepper.
• Serves: 4 (side); Calories: 184; Total Fat: 14 grams; Saturated Fat: 3 grams; Protein: 7 grams; Total carbohydrates: 11 grams; Sugar: 0 grams; Fiber: 4 grams; Cholesterol: 5 milligrams; Sodium: 352 milligrams

ROASTED PURPLE SPROUTING BROCCOLI WITH FETA & PRESERVED LEMON

Steps:

• Heat oven to 200C/180C fan/gas 6. 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.