Warm zaatar roasted broccolini and witlof salad

Name: Warm zaatar roasted broccolini and witlof salad
Cook time: 30 min
Yield: 4
Cuisine: Modern Australian
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

Jessica Brook

August 25, 2022

Warm zaatar roasted broccolini and witlof salad. Jeremy Simons

easyTime:< 30 minsServes:4

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.

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

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.
Step 2
Add the chickpeas, zaatar and return to the oven for 5-8 minutes, or until crisp.
Step 3
Meanwhile, whisk together the honey, chilli jam, vinegar and remaining tablespoon of oil.
Step 4
Serve the roasted vegetables with labne (or feta) and drizzled with dressing.