Roast purple sprouting broccoli with brown butter barley and chilli-marinated feta
Helen Graham shares her recipe for a delicious plate of grains and greens, topped with a piquant feta concoction.
Note: the feta needs three days to marinate in the fridge to achieve maximum flavour, so you'll need to think ahead with this recipe.
Next why not try more ways to cook with feta from the House & Garden recipe archive?
Ingredients
For the marinated feta
For the barley
For the broccoli
Preparation
Method
Step 1
Cut the feta into 1cm cubes and place in a sterilised and lidded jar with the olive oil, rosemary, red chilli and dried oregano. Make sure that the feta is fully submerged and place in the fridge for at least 3 days to marinate.
Step 2
Cook the barley according to the packet instructions, then transfer it to a bowl. Place the unsalted butter in a saucepan over a medium heat, whisking continuously until it is melted and bubbling. Cook until the butter begins to smell nutty and brown spots appear, then add the smoked paprika. Pour this over the cooked barley. Add the lemon zest and juice, and the preserved lemons, along with 1tsp flaked salt and 1tbsp of the oil in which the feta has been marinating.
Step 3
For the purple sprouting broccoli, heat the oven to 200°C/fan oven 180°C/mark 6. Place the broccoli on a baking sheet and drizzle with 4tbsp oil from the marinated feta, the soy sauce and the syrup, plus ótsp salt. Roast for 10 minutes, until the broccoli is golden and frizzled.
Step 4
To serve, place the barley on a serving platter. Top with the broccoli. Drain the feta (reserving the marinating oil to use for future cooking) and then sprinkle it over.
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