There’s something festive about bringing a whole roast feta to the table, and even more so when it’s thickly covered in toasted pine nuts. Tenderstem broccoli is a real treat in this dish, and my top tip is to blanch the spears in boiling water before you roast them – it really improves their texture. Crunchy, lemon-dressed radishes and spring onions add freshness, making this a lovely dish for a meze with friends.Pine-nut crusted feta, roasted broccoli and radish saladIf you want to get ahead, keep the pine-nut topped feta and broccoli in a roasting tin in the fridge, ready to roast, with the radishes and spring onions in a bowl of water, and the dressing in another bowl. Cook the feta 25 minutes before you want to eat, and put together the salad at the last minute.Prep 10 min
Cook 30 min
Serves 4 as a side200g Tenderstem broccoli
2 tbsp olive oil
2 garlic cloves, peeled and finely gratedFlaky sea salt200g feta
