Looking for a broccoli recipe? But not just any, but something very special? Then you’ve found what you’re looking for: pan-roasted broccoli with salad and a dressing of fresh yoghurt, parsley and fruity mint. Add some creamy, salty feta and the meal is perfect.
Create a great meal with just a few ingredients
Table of Contents
It doesn’t take many ingredients to make this excellent broccoli recipe
Broccoli and lettuce may sound unusual at first. But believe me, broccoli in particular works wonderfully with it. Its earthy, strong taste and firm consistency complement the salad and give it the right bite. The great thing about this broccoli recipe is that anyone can make it. All you need is a medium head of broccoli, some olive oil salad to your liking, yogurt, parsley, lemon and fresh mint.
This broccoli recipe is easy to make
All you have to do then to prepare the recipe with broccoli is cut the head of broccoli in half and drizzle with olive oil and sprinkle with some salt and pepper. Then you can roast the green vegetables in a hot pan or on the grill. It is a wonderful side dish that is made very quickly and can keep up with any piece of meat.
Crunch makes this broccoli salad extra special
All you have to do is wash the salad, dry it and put it on the plates. The dressing is also quick to make. For this you puree all the ingredients and drizzle it over the salad and the finished broccoli. At the end you only crumble some feta and some of this crispy crunch on top of everything and you have a delicious, delicious recipe with broccoli.
Make a vegan version of it
For a vegan version of the salad, simply leave out the feta. And instead of the Greek yoghurt you use a vegan yoghurt preparation. Which ones there are, you can do that here read.
Be creative and make something new out of this recipe
There really are people who don’t like broccoli. Even then you don’t have to do without this delicious recipe. There are many other vegetables that can be roasted or grilled. Try cauliflower or beetroot. I can also imagine that roasted pointed cabbage would go well with it. So be creative and don’t forget to send me photos of your creations.
Easy to prepare and very delicious
But for now the best and easiest recipe with broccoli as a salad that I know. Have fun preparing and bon appétit.
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description
You will love this delicious and quick broccoli recipe. Roasted broccoli meets lettuce and a fresh yoghurt-mint dressing.
Salat
1 medium sized head of broccoli
6 tablespoons olive oil
200 g mixed lettuce leaves
100 g Feta
Dressing
5 Stalks of flat-leaf parsley
3 Sprigs of fresh mint
20 ml of lemon juice
120 g greek yogurt (10 % Fett)
1/2 small clove of garlic
Miscellaneous
Salt
freshly ground black pepper
4 tbsp salad crunch (click here for the recipe here)
Roughly chop the parsley and mint for the dressing and then finely puree with the other ingredients using a hand blender.I don’t find the pieces in it disturbing, but if the dressing isn’t fine enough after pureeing, you can strain it through a fine-mesh sieve.
Then heat a griddle (or other large pan) or grill over high heat. Wash and pat dry the broccoli, trim and peel the stalk and cut the head in half. Put the olive oil on a large plate and toss the broccoli halves in it. Sprinkle some salt and freshly ground black pepper on top. Fry the halved broccoli on both sides for about four to five minutes. Use a spatula to press into the pan or grill. If it hasn’t colored yet, cook the broccoli for an additional 2 minutes on each side over medium-high heat.
Meanwhile, wash and dry the lettuce and set aside.
To serve, set out two large plates and arrange the salad on them. Drizzle some dressing on top and arrange the broccoli next to it. Then crumble half of the feta over the lettuce and half of the broccoli and sprinkle some of the salad crunch on top.
notes
TIP 1: For a vegan version, replace feta and yoghurt with vegan alternatives.
TIP 2: If you don’t like broccoli, you can also roast cauliflower, beetroot or pointed cabbage quarters as described. The cooking time increases depending on the vegetables selected.
