Roasted Broccoli Salad

This recipe was published in the Mount Keira Public School Cook Book and was originally submitted by Jennifer Rowles from Barlissimo Gwynneville. 


  • 750g broccoli, stems and florets chopped into large chunks
  • 150ml olive oil
  • 1 large garlic clove, crushed
  • 10g salt flakes
  • good grind or black pepper
  • pinch chilli flakes
  • 200g fresh or thawed frozen peas
  • 80g slivered almonds, toasted
  • 1 bunch parsley, roughly chopped
  • 200g Danish feta


  1. Preheat oven to 225 degrees Celsius and line a tray with backing paper.
  2. Break broccoli into florets and place in large bowl with stems, olive oil, garlic, salt, pepper, chilli flakes and mix.
  3. Place broccoli mix on tray and bake for 10 minutes. Allow to cool, then add peas, toasted almonds and parsley. Check for seasoning and add more if desired.
  4. Serve on a platter topped with crumbled feta.

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