Roasted Romanesco Salad with Toasted Almonds and Feta

I found the most beautiful Romanesco broccoli at The Hatchery Farm Shop near Amersham, it's peculiar looking vegetable which makes it all the more interesting to me! I've never cooked Romanesco before but was told that roasting is best so I decided to make a light winter salad with some of my favourite ingredients; purple sprouting spears, toasted almonds and feta cheese. I have roasted the two types of broccoli with a sprinkling of cayenne pepper to add some bite, and then topped with a garlic and lemon dressing. This is a very healthy dish, perfect for a light supper or as an accompaniment to a meat dish.

Makes one large bowl


1 head of Romanesco broccoli

9 spears of purple sprouting broccoli

Half tsp cayenne pepper

50g feta cheese, crumbled

Handful of almond flakes

Olive oil

Juice of half a lemon

1 tbsp white wine vinegar

1 large clove of garlic, minced

Salt and pepper


Preheat the oven to 200C.

Cut the Romanesco into bite sized pieces and chop the purple sprouting broccoli in half. Pop in a baking tray and sprinkle with the cayenne pepper and seasoning. Give the pan a good shake then pour over a good glug of olive oil, stirring to combine. Pop the tray in the oven for 20 minutes, or until the broccoli is cooked, crispy and coloured.

Meanwhile, make the dressing by combining 2 tbsp olive oil, the lemon, vinegar, garlic and seasoning. Stir vigorously with a fork and put to one side.

Now toast the almond flakes in a pan over a medium heat. Keep an eye out, once they start turning brown the pan needs lots of shaking.

Once the broccoli is ready place in a bowl and allow to cool for a couple of minutes. Now add most of the feta and almonds, toss the salad and then drizzle over the dressing to your taste, toss again. Serve immediately with the remaining feta and almonds sprinkled on top. Enjoy!