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Warm zaatar roasted broccolini and witlof salad

Jessica Brook
Jessica Brook

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Warm zaatar roasted broccolini and witlof salad.
Warm zaatar roasted broccolini and witlof salad. Jeremy Simons

An easy and delicious way to increase your veg intake, that can be served as a main or a hearty side. Serving it with labne or Persian-style feta gives it a silky and luxurious touch.

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Ingredients

  • 2 bunches broccolini, trimmed 

  • 4 eschalots (French shallots), halved 

  • 2 witlof, quartered

  • 3 tbsp extra virgin olive oil 

  • 400g chickpeas, rinsed and drained 

  • 1/4 cup zaatar 

  • 2 tbsp honey 

  • 1 tbsp store-bought chilli jam 

  • 1/4 cup red wine vinegar

  • 150g labne or Persian-style feta, to serve

Method

  1. Step 1

    Preheat the oven to 200C fan-forced (220C conventional). Place the broccolini, eschalots, witlof, 2 tablespoons of the oil on a large roasting tray and season. Roast for 15 minutes. 

  2. Step 2

    Add the chickpeas, zaatar and return to the oven for 5-8 minutes, or until crisp. 

  3. Step 3

    Meanwhile, whisk together the honey, chilli jam, vinegar and remaining tablespoon of oil. 

  4. Step 4

    Serve the roasted vegetables with labne (or feta) and drizzled with dressing.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.theage.com.au/goodfood/recipes/warm-zaatar-roasted-broccolini-and-witlof-salad-20220825-h25xh8.html