What are the main ingredients in Crumbed Feta & Broccoli Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Crumbed Feta & Broccoli Salad?

Calories: 785, Carbs: 84 grams, Fat: grams, Protein: 36.1 grams, Sugar: 11.8 grams, Salt: 1315 grams

How do I prepare Crumbed Feta & Broccoli Salad?

GET ROASTING: Preheat the oven to 200°C. Place the broccoli pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 15-20 minutes (shifting halfway). GET THE QUINOA POPPIN’: Place the rinsed quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. DRESSED TO IMPRESS: In a salad bowl, combine the vinegar, 20ml of olive oil, seasoning, and 10ml of a sweetener. Mix until the sweetener is fully dissolved. Set aside. THE TOSS UP: When the broccoli is done, remove from the oven and sprinkle over ½ the chilli flakes (to taste), the lemon zest, and a squeeze of lemon juice. Toss until fully coated. In the salad bowl with the dressing, add the rinsed salad leaves and the drained cannellini beans. Toss until fully coated in the dressing. FAB FETA SUPPER!: Make a bed of the quinoa and the dressed leaves and beans. Top with the roasted broccoli and the crumbed feta. Sprinkle over the chopped sundried tomato and the remaining chilli flakes (to taste). Serve with a lemon wedge. Dive in, Chef! COME GET SOME CRUMB!: When the broccoli has 10 minutes remaining, prepare a shallow dish with the flour. Prepare two more dishes: one containing 1 egg whisked with 1 tbsp of water and another containing the breadcrumbs. Dip the drained feta blocks into the flour mixture, followed by the egg mixture, and finally into the breadcrumbs. Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the crumbed feta blocks and fry until golden brown, 2 minutes per side. Remove and drain on a paper towel.

What should be prepared from my kitchen to make Crumbed Feta & Broccoli Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Sugar/Sweetener/Honey, Paper Towel

Crumbed Feta & Broccoli Salad

Name: Crumbed Feta & Broccoli Salad
Prep time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Egg/s; Sugar/Sweetener/Honey; Paper Towel

A beautiful block of crispy crumbed feta sits atop roasted broccoli tossed in chilli flakes & lemon zest. Served with a fresh salad of green leaves & cannellini beans doused in a mayo vinegar dressing. Fresh, creamy, and super tasty!

Crumbed Feta & Broccoli Salad

with chilli flakes & lemon wedges

Hands on Time: 10 - 25 minutes

Overall Time: 25 - 40 minutes

Download the Recipe for 2

Ingredients:

Apple Cider Vinegar
Broccoli Florets
Cake Flour
Cannellini Beans
Dried Chilli Flakes
Feta Block
Feta Blocks
Lemon
Lemons
Panko Breadcrumbs
Quinoa
Salad Leaves
Sun-Dried Tomatoes
That Mayo (Original)

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s
Sugar/Sweetener/Honey
Paper Towel

Serves 1

GET ROASTING
Preheat the oven to 200°C. Place the broccoli pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 15-20 minutes (shifting halfway).
GET THE QUINOA POPPIN’
Place the rinsed quinoa in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
DRESSED TO IMPRESS
In a salad bowl, combine the vinegar, 10ml of olive oil, seasoning, and 5ml of a sweetener. Mix until the sweetener is fully dissolved. Set aside.
COME GET SOME CRUMB!
When the broccoli has 10 minutes remaining, prepare a shallow dish with the flour. Prepare two more dishes: one containing 1 egg whisked with 1 tbsp of water and another containing the breadcrumbs. Dip the drained feta block into the flour mixture, followed by the egg mixture, and finally into the breadcrumbs. Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the crumbed feta block and fry until golden brown, 2 minutes per side. Remove and drain on a paper towel.
THE TOSS UP
When the broccoli is done, remove from the oven and sprinkle over ½ the chilli flakes (to taste), the lemon zest, and a squeeze of lemon juice. Toss until fully coated. In the salad bowl with the dressing, add the rinsed salad leaves and the drained cannellini beans. Toss until fully coated in the dressing.
FAB FETA SUPPER!
Make a bed of the quinoa and the dressed leaves and beans. Top with the roasted broccoli and the crumbed feta. Sprinkle over the chopped sundried tomato and the remaining chilli flakes (to taste). Serve with a lemon wedge. Dive in, Chef!

Broccoli Florets - 100g
Quinoa - 75ml
That Mayo (Original) - 15ml
Apple Cider Vinegar - 15ml
Cake Flour - 15ml
Panko Breadcrumbs - 20ml
Feta Block - 100g
Dried Chilli Flakes - 5ml
Lemon - 1
Salad Leaves - 20g
Cannellini Beans - 120g
Sun-dried Tomatoes - 25g

Download the Recipe

Serves 2

GET ROASTING
Preheat the oven to 200°C. Place the broccoli pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 15-20 minutes (shifting halfway).
GET THE QUINOA POPPIN’
Place the rinsed quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
DRESSED TO IMPRESS
In a salad bowl, combine the vinegar, 20ml of olive oil, seasoning, and 10ml of a sweetener. Mix until the sweetener is fully dissolved. Set aside.
COME GET SOME CRUMB!
When the broccoli has 10 minutes remaining, prepare a shallow dish with the flour. Prepare two more dishes: one containing 1 egg whisked with 1 tbsp of water and another containing the breadcrumbs. Dip the drained feta blocks into the flour mixture, followed by the egg mixture, and finally into the breadcrumbs. Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the crumbed feta blocks and fry until golden brown, 2 minutes per side. Remove and drain on a paper towel.
THE TOSS UP
When the broccoli is done, remove from the oven and sprinkle over ½ the chilli flakes (to taste), the lemon zest, and a squeeze of lemon juice. Toss until fully coated. In the salad bowl with the dressing, add the rinsed salad leaves and the drained cannellini beans. Toss until fully coated in the dressing.
FAB FETA SUPPER!
Make a bed of the quinoa and the dressed leaves and beans. Top with the roasted broccoli and the crumbed feta. Sprinkle over the chopped sundried tomato and the remaining chilli flakes (to taste). Serve with a lemon wedge. Dive in, Chef!

Broccoli Florets - 200g
Quinoa - 150ml
That Mayo (Original) - 30ml
Apple Cider Vinegar - 30ml
Cake Flour - 30ml
Panko Breadcrumbs - 40ml
Feta Blocks - 200g
Dried Chilli Flakes - 10ml
Lemon - 1
Salad Leaves - 40g
Cannellini Beans - 240g
Sun-dried Tomatoes - 50g

Download the Recipe

Serves 3

GET ROASTING
Preheat the oven to 200°C. Place the broccoli pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway).
GET THE QUINOA POPPIN’
Place the rinsed quinoa in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
DRESSED TO IMPRESS
In a salad bowl, combine the vinegar, 30ml of olive oil, seasoning, and 15ml of a sweetener. Mix until the sweetener is fully dissolved. Set aside.
COME GET SOME CRUMB!
When the broccoli has 10 minutes remaining, prepare a shallow dish with the flour. Prepare two more dishes: one containing 2 eggs whisked with 1 tbsp of water and another containing the breadcrumbs. Dip the drained feta blocks into the flour mixture, followed by the egg mixture, and finally into the breadcrumbs. Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the crumbed feta blocks and fry until golden brown, 2 minutes per side. Remove and drain on a paper towel. You may need to do this step in batches.
THE TOSS UP
When the broccoli is done, remove from the oven and sprinkle over ½ the chilli flakes (to taste), the lemon zest, and a squeeze of lemon juice. Toss until fully coated. In the salad bowl with the dressing, add the rinsed salad leaves and the drained cannellini beans. Toss until fully coated in the dressing.
FAB FETA SUPPER!
Make a bed of the quinoa and the dressed leaves and beans. Top with the roasted broccoli and the crumbed feta. Sprinkle over the chopped sundried tomato and the remaining chilli flakes (to taste). Serve with a lemon wedge. Dive in, Chef!

Broccoli Florets - 300g
Quinoa - 225ml
Apple Cider Vinegar - 45ml
Cake Flour - 45ml
Panko Breadcrumbs - 60ml
Feta Blocks - 300g
Dried Chilli Flakes - 15ml
Lemons - 2
Salad Leaves - 60g
Cannellini Beans - 360g
Sun-dried Tomatoes - 75g

Download the Recipe

Serves 4

GET ROASTING
Preheat the oven to 200°C. Place the broccoli pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway).
GET THE QUINOA POPPIN’
Place the rinsed quinoa in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
DRESSED TO IMPRESS
In a salad bowl, combine the vinegar, 40ml of olive oil, seasoning, and 20ml of a sweetener. Mix until the sweetener is fully dissolved. Set aside.
COME GET SOME CRUMB!
When the broccoli has 10 minutes remaining, prepare a shallow dish with the flour. Prepare two more dishes: one containing 2 eggs whisked with 1 tbsp of water and another containing the breadcrumbs. Dip the drained feta blocks into the flour mixture, followed by the egg mixture, and finally into the breadcrumbs. Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the crumbed feta blocks and fry until golden brown, 2 minutes per side. Remove and drain on a paper towel. You may need to do this step in batches.
THE TOSS UP
When the broccoli is done, remove from the oven and sprinkle over ½ the chilli flakes (to taste), the lemon zest, and a squeeze of lemon juice. Toss until fully coated. In the salad bowl with the dressing, add the rinsed salad leaves and the drained cannellini beans. Toss until fully coated in the dressing.
FAB FETA SUPPER!
Make a bed of the quinoa and the dressed leaves and beans. Top with the roasted broccoli and the crumbed feta. Sprinkle over the chopped sundried tomato and the remaining chilli flakes (to taste). Serve with a lemon wedge. Dive in, Chef!