Autumn 2022

Romy Gill’s Roasted Stem Broccoli with Zaatar, Chilli flakes and Maldon Salt, Served on Creamy Feta

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Serving: 4

Roasted Broc


12 Stem Broccoli

1 Heaped Tsp of Zaatar Spiced Blend

1/2 Tsp Chilli Flakes

1/2 Tsp Maldon Salt

2 Tsp Olive Oil

Small Handful of Toasted Almonds

To Make the Creamy Feta:

1 Packet of Feta

6 Tsp Chilli Sauce

20ml Olive Oil

10ml Milk

Sprinkle of Maldon Salt


Stem Broccoli is packed with nutrients and infused with the flavours of sweet and earthy goodness. Romy Gill shows how roasting this vegetable actually enhances the flavours, whilst also adding a crisp-tender texture to the dish. The broccoli is laid on a bed of creamy feta, which brings a briny, tangy flavour to the dish.

The feta is easily creamed due to the cheese being made from sheep and Goat’s milk, which is much more softer than normal cheeses.

  1. Preheat oven at 170C.
  2. On a baking tray, add the stem broccoli and remaining ingredients, mixing them well together. Roast for 8-10 minutes.
  3. For the creamy feta, crumble the feta in a food processor, adding in the ingredients until a fine paste is made.
  4. Serve by spreading the feta on a large plate, and then place the roasted broccoli on top. Sprinkle with toasted almond flakes and a final generous pinch of Maldon Salt to elevate the flavours.
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