Oven roasted feta, broccolini and vegetables

Servings: 4 portions

Ingredients:

• 1 bunch of broccolini (trimmed) or broccoli (stalks trimmed and cut into bite-sized pieces)

• 1 container (about 200 ml) cherry tomatoes

• 1 small red onion, peeled and quartered

• 1 lemon — half sliced thinly, the other half left whole for serving

• 3 tbsp olive oil, plus more for serving

• 1 tsp ground cumin

• ½ tsp chili flakes

• Coarse sea salt and black pepper

• 2 blocks of feta cheese (150–225 g total)

• Cooked orzo or other pasta for serving

• 50 ml (about ¼ cup) fresh basil or cilantro, coarsely chopped (leaves and soft stems, optional)

Instructions:

1. Preheat the oven to 200°C (390°F) and position the rack in the lower third of the oven. Place the broccolini, tomatoes, onion, and lemon slices on a baking tray. Add the olive oil and toss to coat. Sprinkle with cumin and chili flakes, season with salt and pepper, and toss again. Nestle the feta blocks among the vegetables. (It’s fine if the feta crumbles a bit.)

2. Roast for 15–20 minutes, gently stirring once during cooking but leaving the feta in place. Roast until the broccolini is slightly charred on the edges, the stalks are fork-tender, and the tomato skins are starting to split.

3. Serve over cooked orzo or farro. Drizzle with olive oil and serve with the remaining lemon half. Add fresh herbs if desired.

Original recipe adapted from this.