Melissa Hemsley’s baked feta and ras el hanout broccoli salad recipe

A beautiful roasted broccoli and feta salad that would also be wonderful with cauliflower. The Moroccan spice mix ras el hanout can be swapped for baharat spice mix or harissa. Alternatively, make your own from 1⁄2 teaspoon each of ground cumin and coriander and 1⁄4 teaspoon each of smoked paprika, cinnamon, turmeric and cardamom or ginger. Don’t worry if you haven’t got them all – use what you have to make your own unique mix.

Baked feta and ras el hangout broccoli salad
Lizzie Mayson

FEEDS 2 AS A MAIN
TAKES 30 MINUTES

1 tbsp ghee or coconut oil
1 large head of broccoli
2 tsp ras el hanout (see introduction), plus extra to serve
200g block of feta, drained and sliced in half
150g quinoa, rinsed
300ml vegetable stock
3 tbsp extra virgin olive oil
Juice of 1 lemon and 1 tsp zest
2 spring onions, chopped
1 big handful of pomegranate seeds or chopped tomatoes
2 handfuls of fresh coriander or parsley, finely chopped
1 small handful of fresh mint or dill, finely chopped
Sea salt and black pepper

  1. Preheat the oven to 240C/220C fan/gas 9, then place the ghee on a large baking tray and pop in the oven to heat up.
  2. Chop the broccoli into small florets and slice up the stem. Once the tray is hot, remove from the oven and toss the broccoli in the melted ghee with 1 1⁄2 tsp of ras el hanout and a good pinch of salt and pepper, then spread out in an even layer – using tongs to help, if you have them – leaving two gaps for each half of the feta. Add the feta, sprinkle the remaining ras el hanout on top and roast for 12 minutes. Remove from the oven, toss the broccoli in the tray, being careful not to disturb the feta, and roast for another 8-10 minutes until the broccoli is tender and going golden at the edges.
  3. Meanwhile, cook the quinoa in the stock in a medium saucepan, with a lid on (according to the packet instructions) or until all the liquid has been absorbed. Remove from the hob and leave to sit for 4 minutes off the heat, then take off the lid and fluff the quinoa with a fork.
  4. Make the dressing by whisking the olive oil and lemon juice and zest with a fork in a large wide bowl or platter, then add the cooked quinoa and toss in the dressing which it will absorb as it cools. Toss through all the remaining fresh ingredients and season with salt and pepper to taste.
  5. Chop the cooked broccoli so that it is bitesized, then toss with the rest of the salad. Top with the baked feta and enjoy straight away while the cheese is hot. Sprinkle a little extra spice on top of the baked feta to finish, if you like.

VARIATION Swap the feta for roasted butter beans for a plant-based version – you will still get golden edges and a creamy, buttery centre. Use coconut oil rather than ghee.

Buy the book

Feel Good
Our recipes are from Feel Good by Melissa Hemsley, to be published on 19 May by Ebury Press, price £22. To order a copy for £18.70 until 22 May go to mailshop.co.uk/books or call 020 3176 2937. Free p&p on orders over £20.