Beans recipes

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1 hour

Melon, feta and watercress salad

Seared salmon, strawberry and broad bean salad

5 minutes

Citrus recipes

Harissa prawn salad

5 minutes

Beef quesadillas

10 minutes

Boerewors with beetroot, feta and strawberry salad

15 - 20 minutes

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20 minutes

Mexican recipes

Mexican-style black bean soup with feta salsa cruda

1 1/2 to 2 hours

Baked beef and bean burritos with spicy tomato sauce, mozzarella and feta

Fritter recipes

Marrow, pine nut and feta fritters

15 minutes

Pasta recipes

Chorizo, pea and feta pasta

10 minutes

Broccoli recipes

Feta and broccoli cannelloni

15 to 20 minutes

Feta and broccoli cannelloni

By Diane Hempel

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 to 20 minutes

Ingredients

200 g tenderstem broccoli
100 g feta cheese
sea salt and black pepper
12 cannelloni pasta tubes
1 400g can of chopped tomatoes
1 cup cheese sauce
100 g mozzarella
1 t dried oregano

Method

Preheat the oven to 200°C.

Steam the broccoli for a few minutes until tender. Blend the broccoli with feta and sea salt and black pepper to taste.

When smooth, spoon into a piping bag. Pipe the mixture into the cannelloni pasta tubes.

Drain the chopped tomatoes through a sieve and spread over the base of an ovenproof dish.

Arrange the cannelloni tubes on the tomatoes.

Pour over the cheese sauce (*see cook's note), grate over mozzarella and sprinkle with oregano.

Bake for 15 - 20 minutes until bubbling and golden.

Cook's note: you can buy ready-made cheese sauce from Woolworths, or make your own cheese sauce. You can also use regular broccoli instead of tenderstem broccoli.

This recipe was created by TASTE reader Diane Hempel of Durban.

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Feta and broccoli cannelloni

Feta and broccoli cannelloni

Ingredients

Method