Liz’s Roasted Broccoli Salad (Print Version)
# Ingredients:
→ Roasted Broccoli
01 -
680 g broccoli florets
02 -
olive oil, for drizzling
03 -
fine sea salt, to taste
→ Extras
04 -
12 slices bacon, cut into small pieces
05 -
1–2 shallots, thinly sliced
06 -
115 g crumbled feta
07 -
3–4 thick slices sourdough bread, cut into cubes
08 -
zest of 2 lemons
09 -
freshly squeezed lemon juice, to taste
10 -
1 clove garlic, grated
11 -
freshly ground black pepper, to taste
12 -
extra olive oil, for finishing
# Instructions:
01 -
Preheat oven to 220°C. Arrange broccoli florets on one side of a large baking sheet. On the other side, evenly spread bacon pieces and sliced shallots. Drizzle broccoli with olive oil and season with salt. Roast for 20–30 minutes, until broccoli is deeply browned and bacon is crisp. Transfer broccoli, bacon, and shallots to a large bowl.
02 -
Reduce oven temperature to 190°C. If excess bacon fat remains on the pan, discard some if needed, then add cubed sourdough to the pan. Toss bread cubes to coat evenly in bacon fat, adding additional olive oil or butter as needed. Bake for 5–7 minutes until croutons are golden and crisp.
03 -
Gently toss roasted broccoli, bacon, and shallot with crumbled feta, lemon zest, lemon juice, and warm sourdough croutons. Finish with grated garlic, a generous pinch of salt, black pepper, and a drizzle of olive oil. Serve salad warm, at room temperature, or cold as preferred.
# Notes:
01 -
For best texture, add feta while the broccoli is still hot to achieve slightly melted edges.
02 -
This dish is versatile and can be served warm, chilled, or at room temperature.