- Preheat the oven to 240C fan, or its highest setting.
- Toss the broccoli florets with 3 tbsp olive oil and season with Maldon Original Sea Salt. Spread out on your largest baking tray; you want the broccoli to be spaced out so it can brown rather than steam so use two trays if needed. Roast for 15-20 minutes until tender and charred at the edges.
- Meanwhile, make the dressing by whisking together all the ingredients with a pinch of Maldon Garlic Sea Salt.
- Pile the broccoli onto a large platter and top with feta, almonds and mint. Drizzle over half of the dressing and serve the rest of the dressing alongside for people to add more if they like.
Serving: 4 people
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients
2 heads of broccoli, cut into florets
3 tbsp olive oil
100g feta, crumbled
50g toasted almonds, roughly chopped
Bunch of mint, leaved picked
Maldon Original Sea Salt
For the dressing:
Zest and juice of a lemon
5 tbsp olive oil
1 tsp honey
1 garlic clove, finely grated
Pinch of chilli flakes
Maldon Garlic Sea Salt
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