A beautiful block of crispy crumbed feta sits atop roasted broccoli tossed in chilli flakes & lemon juice. Served with a fresh salad of leaves & cannellini beans doused in a vinegar dressing. Fresh, creamy, and super tasty!
Crumbed Feta & Broccoli Salad
Crumbed Feta & Broccoli Salad
with chilli flakes, quinoa & fresh salad leaves
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Apple Cider Vinegar
- Broccoli Florets
- Cake Flour
- Cannellini Beans
- Dried Chilli Flakes
- Lemon Juice
- Panko Breadcrumbs
- Quinoa
- Salad Leaves
- Sun-Dried Tomatoes
- Traditional Feta Blocks
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Egg/s
- Paper Towel
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 cooked through and crisping up, 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 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 medium-high heat with enough oil to cover the base. When hot, fry the crumbed feta block until golden brown, 2 minutes per side. Remove from the pan and drain on paper towel.
THE TOSS UP
When the broccoli is done, remove from the oven and sprinkle over ½ the chilli flakes (to taste). Season and drizzle over the lemon juice. Toss until fully coated. To the salad bowl with the dressing, add the shredded salad leaves and the drained cannellini beans. Toss until coated.
FAB FETA SUPPER!
Make a bed of the quinoa and the salad. Top with the roasted broccoli and the crumbed feta. Sprinkle over the chopped sundried tomatoes and the remaining chilli flakes (to taste). Dive in, Chef!
Broccoli Florets - 100g
Quinoa - 75ml
Apple Cider Vinegar - 10ml
Cake Flour - 15ml
Panko Breadcrumbs - 20ml
Traditional Feta Blocks - 100g
Dried Chilli Flakes - 5ml
Lemon Juice - 15ml
Salad Leaves - 20g
Cannellini Beans - 60g
Sun-dried Tomatoes - 20g
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 cooked through and crisping up, 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 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 medium-high heat with enough oil to cover the base. When hot, fry the crumbed feta blocks until golden brown, 2 minutes per side. Remove from the pan and drain on paper towel.
THE TOSS UP
When the broccoli is done, remove from the oven and sprinkle over ½ the chilli flakes (to taste). Season and drizzle over the lemon juice. Toss until fully coated. To the salad bowl with the dressing, add the shredded salad leaves and the drained cannellini beans. Toss until coated.
FAB FETA SUPPER!
Make a bed of the quinoa and the salad. Top with the roasted broccoli and the crumbed feta. Sprinkle over the chopped sundried tomatoes and the remaining chilli flakes (to taste). Dive in, Chef!
Broccoli Florets - 200g
Quinoa - 150ml
Apple Cider Vinegar - 20ml
Cake Flour - 30ml
Panko Breadcrumbs - 40ml
Traditional Feta Blocks - 200g
Dried Chilli Flakes - 10ml
Lemon Juice - 30ml
Salad Leaves - 40g
Cannellini Beans - 120g
Sun-dried Tomatoes - 40g
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 cooked through and crisping up, 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 of choice. 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 medium-high heat with enough oil to cover the base. When hot, fry the crumbed feta blocks until golden brown, 2 minutes per side. Remove from the pan and drain on 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). Season and drizzle over the lemon juice. Toss until fully coated. To the salad bowl with the dressing, add the shredded salad leaves and the drained cannellini beans. Toss until coated.
FAB FETA SUPPER!
Make a bed of the quinoa and the salad. Top with the roasted broccoli and the crumbed feta. Sprinkle over the chopped sundried tomatoes and the remaining chilli flakes (to taste). Dive in, Chef!
Broccoli Florets - 300g
Quinoa - 225ml
Apple Cider Vinegar - 30ml
Cake Flour - 45ml
Panko Breadcrumbs - 60ml
Traditional Feta Blocks - 300g
Dried Chilli Flakes - 15ml
Lemon Juice - 45ml
Salad Leaves - 60g
Cannellini Beans - 180g
Sun-dried Tomatoes - 60g
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 cooked through and crisping up, 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 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 medium-high heat with enough oil to cover the base. When hot, fry the crumbed feta blocks until golden brown, 2 minutes per side. Remove from the pan and drain on 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). Season and drizzle over the lemon juice. Toss until fully coated. To the salad bowl with the dressing, add the shredded salad leaves and the drained cannellini beans. Toss until coated.
FAB FETA SUPPER!
Make a bed of the quinoa and the salad. Top with the roasted broccoli and the crumbed feta. Sprinkle over the chopped sundried tomatoes and the remaining chilli flakes (to taste). Dive in, Chef!
Broccoli Florets - 400g
Quinoa - 300ml
Apple Cider Vinegar - 40ml
Cake Flour - 60ml
Panko Breadcrumbs - 80ml
Traditional Feta Blocks - 400g
Dried Chilli Flakes - 20ml
Lemon Juice - 60ml
Salad Leaves - 80g
Cannellini Beans - 240g
Sun-dried Tomatoes - 80g
Woolies Products in this dish
