Roast Broccoli Salad Recipe with Jennifer Klinec of Eat Drink Talk

By tikichris Last edited 110 months ago
Roast Broccoli Salad Recipe with Jennifer Klinec of Eat Drink Talk
12184_rdsc_7172.jpg
12184_rdsc_7213.jpg
12184_rdsc_7234.jpg
12184_rdsc_7305.jpg

Here’s another simply scrumptious recipe from Eat Drink Talk's Jennifer Klinec, a tasty one we’ve tried and loved. If you’re not one for broccoli, Ms Klinec suggests substituting purple sprouting broccoli, Brussels sprouts or cauliflower. The recipe is certainly good to keep in mind when cooking for vegetarian friends and perhaps even better to consider when making a non-meat dish for your more carnivorous dinner guests. The roasted, pine nutty and peppery elements bring out some meaty flavour. In fact, a brawny and oak-y Muriel Rioja Crianza 2004 (around £6 at Sainsbury’s) suited our roast broccoli salad well enough. Good, healthy and savoury - definitely give this quick-n-easy dish a go.

Photography by Chris Osburn

Roast Broccoli Salad

This recipe would be equally delicious made with Brussels sprouts or cauliflower.

Serves 4 as a starter

Ingredients

1 kilo broccoli or purple sprouting broccoli, trimmed

185 mls olive oil

zest of a lemon, cut into fine strips

1 generous pinch of chili flakes

sea salt

freshly ground black pepper

cloves from 1 head of garlic, separated but unpeeled

a handful of pinenuts, toasted

15 mint leaves, shredded

1 ball of buffalo mozzarella or ricotta stagionata, broken into small pieces

Dressing

Juice of half a lemon

10 tbsp olive oil

Instructions:

Preheat the oven to 190 C.

Place the broccoli in a roasting tin and toss well with the olive oil, lemon zest, chili flakes, salt and pepper. Scatter the garlic cloves around the broccoli Place in the oven and roast, stirring occasionally, for 25-35 minutes or until the broccoli is scorched in spots and tender. Remove and allow to cool slightly.

Meanwhile make the dressing by mixing together the lemon juice and olive oil. Place the broccoli in a large serving bowl and toss with the dressing to coat. Scatter the pine nuts, mint and cheese over top and toss gently to combine.

Serve warm.

—-

Find out more about Jennifer Klinec and her awesome cooking prowess at http://www.eatdrinktalk.co.uk/.

Last Updated 19 March 2009