Recipes for starters & light meals

Anchovy recipes

Loadshedding platter

10 minutes

Harissa-roasted broccoli with herby feta yoghurt

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

300 g romanesco florets
1 pack cauli shoots
125 g Tenderstem® broccoli
olive oil spray
3 T Woolworths harissa blend
salt, to taste
1 lemon, zested and juiced
50 g Woolworths roasted and salted almonds, toasted and roughly chopped
dill, to garnish
lemon wedges, for serving

For the herby feta yoghurt:

2 cups plain yoghurt
100 g feta
10 g mint
10 g g parsley
freshly ground black pepper, to taste

Method

1. Preheat the oven to 180°C. Blanch the romanesco, cauli shoots and broccoli in salted water for 1 minute. Drain and arrange in a roasting pan. Spray with olive oil and season with the harissa blend, salt and lemon zest and juice. Toss to evenly coat the vegetables.

2. Roast for 20 minutes or until slightly charred and cooked through.

3. To make the whipped feta and yoghurt, place all the ingredients in a blender. Season generously with black pepper, then blend until smooth.

4. Spoon the feta mixture onto a serving platter. Top with the broccoli, sprinkle over the almonds and garnish with dill. Serve with wedges of lemon.

Find more broccoli recipes here.

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Harissa-roasted broccoli with herby feta yoghurt

Harissa-roasted broccoli with herby feta yoghurt

Ingredients

Method