⏱ 15 mins (5 mins prep + 10 mins baking
? 5 portions as side salad
Recipe from: yummybeet.com

Ingredients:
2 bunches of tenderstem broccoli
pine nuts
1tbsp olive oil
1/2 tsp dried oregano
1/2 tsp salt
ground black pepper, to taste
100 g feta
2 tablespoons raisins

Dressing
2 tbsp red wine vinegar (I didn’t have any so I left it out)
1 tbsp extra-virgin olive oil
1 clove garlic, minced or finely chopped
1/8 ground nutmeg

Preheat oven at 220°C. Chop broccoli and put it on a baking tray with baking paper. Add pine nuts, olive oil, oregano, salt and pepper. Mix together and spread into an even layer. Roast for 15 mins until broccoli is done and pine nuts are beginning to brown. Add to a large bowl and cool for 10 mins. Add feta and raisins. Meanwhile, make the dressing. In a small bowl, combine vinegar, olive oil garlic and nutmeg. Pour over the broccoli and toss to combine. Serve immediately or cover and chill for up to 2 days.

Price: £4.50 (based on Sainsbury’s prices)
Notes: I have accidentally forgotten to add raisins and feta in the end but it was ok as it was made as a side salad to Pumpkin, Feta, Sage quiche (See recipe veggie recipe section).