Roast broccoli salad with ricotta and lemon

Jill Dupleix
Roast broccoli with ricotta and lemon.
Roast broccoli with ricotta and lemon. Photo: William Meppem

Meals that make the most of what you have at home is a great way to save money. A cheesy, seasonal salad is a great example because it's easy to adapt to whatever vegetable, cheese, nuts or dried fruit you have to hand.


500g broccoli, cut into small florets

1 red onion, halved and sliced

4 tbsp extra virgin olive oil

sea salt and pepper

100g fresh ricotta

1 lemon, cut into thin wedges

Pinch of chilli flakes

2 tbsp lemon juice

2 tbsp honey

2 tsp Ddijon mustard

2 tbsp cranberries or other dried fruit

2 tbsp almonds, toasted

2 tbsp dill, roughly chopped


1. Heat the oven to 200C.

2. Toss the broccoli and red onion in two tablespoons of olive oil, sea salt and pepper and scatter over a baking tray lined with baking paper. Roast for 20 minutes, then remove and add spoonfuls of ricotta and tuck in the lemon wedges.

3. Scatter the ricotta with chilli flakes and roast for a further 10 to 15 minutes until the broccoli is tender and tinged with brown.

4. In a large bowl, whisk the remaining olive oil with the lemon juice, honey, mustard, cranberries, sea salt and pepper. To serve, use an egg slice to transfer the roasted vegetables and ricotta to a large platter.

5. Drizzle the dressing over the top, scatter with almonds and dill and serve warm.