Warm zaatar roasted broccolini and witlof salad
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.
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