Time 55m Yield Serves 4 to 6 Number Of Ingredients 10 Steps:
Preheat oven to 425°. Toast sesame seeds in a small dry skillet over medium heat, swirling occasionally, until beginning to brown, about 2 minutes. Transfer to a bowl. Add cumin, poppy, and sunflower seeds to skillet and cook, swirling occasionally, until cumin seeds are fragrant, about 2 minutes. Transfer to bowl with sesame seeds; season with salt and 1/2 teaspoon coriander. Toss broccoli with oil and remaining 2 teaspoons coriander; season with salt and pepper. Spread in a single layer on a baking sheet and roast, flipping once, until charred in spots and tender but not mushy, about 20 minutes. Let cool 15 minutes. Toss with feta brine. Arrange broccoli and feta on a platter. Sprinkle evenly with turmeric and drizzle generously with oil. Top with toasted seeds and serve warm or at room temperature.
Time 40m Yield 4 to 6 servings Number Of Ingredients 6 Steps:
Preheat the oven to 400 degrees F. Add the broccoli florets and cherry tomatoes to a rimmed sheet tray. Drizzle with 1/4 cup olive oil and season with salt and pepper. Toss to coat completely. Roast for 20 to 25 minutes, until the broccoli is tender and lightly golden brown. Toss with arugula and crumbled feta cheese. Drizzle with remaining 2 tablespoons olive oil. Season with salt and pepper and toss. Serve immediately.
Time 25m Yield 6 as a side Number Of Ingredients 8 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.
Time 25m Yield Serves 4-6 as a side Number Of Ingredients 6 Steps:
Scorch the red peppers directly over the largest flame on the hob for around 5 mins until they blacken, rotating frequently. If you don’t have a gas hob, you can use a barbecue or an oven grill on the highest setting. Once blackened, put in a container with a lid and leave to cool. Peel the skin off and remove the seeds and any pith from inside. Slice thickly, reserving any juices. Sieve the juices to remove any seeds. Cut the broccoli into large florets. Heat the oil in a frying pan over a medium-high heat and fry the broccoli for 5 mins, stirring regularly, until starting to to turn golden brown. Add the onion, garlic, some seasoning and 100ml water, then put the lid on the pan. Reduce the heat to medium and cook for a further 5 mins, stirring regularly. Pour in any remaining pepper juices, mix and spoon onto a serving plate. Place the red pepper slices on top and scatter over the feta.
