This baked feta with ras el hanout and broccoli recipe is based on one from Melissa Hemsley’s book ‘Eat Green’. I love it so much that I now make on a regular basis! The ras el hanout can be found in most supermarkets and is a classic spice mixture used in Moroccan cuisine. Some mixtures will contain more than 20 different spices, including dried peppers, cardamom, nutmeg, allspice, cinnamon, cloves, fennel, rose buds and lavender.
The benefits of broccoli are well known and include being a source of antioxidants, vitamin C and K, iron and potassium and may enhance your health by reducing inflammation, improving blood sugar control, boosting immunity, and promoting heart health.
Feta is easier to digest and contains more calcium than many other cheeses, helping you maintain healthy bones. Quinoa, like feta, will provide protein, as well as B vitamins, magnesium and zinc. All this, together with the pomegranates/cranberries, lemon, onions and herbs – I particularly love the inclusion of dill – make this a pretty nutritious vegetarian meal 🙂
SERVES 2
TAKES 30 MINUTES
Pack of long stem or purple sprouting broccoli
2 tsp ras el hanout (see introduction), plus extra to serve
200g block of feta, drained and sliced in half
150g quinoa, rinsed (or you could use a pre-cooked pouch for convenience)
300ml vegetable stock (if not using pre-cooked quinoa)
2 tbsp extra virgin olive oil
Juice of 1 lemon and 1 tsp zest
4 spring onions or small red onion
1 big handful of pomegranate seeds or dried cranberries
1 handful of parsley, finely chopped
1 handful of dill, finely chopped
Preheat the oven to 240C/220C fan/gas 9, then place olive or coconut oil on a large baking tray and pop in the oven to heat up.
Slice the broccoli length ways. Once the tray is hot, remove from the oven and toss the broccoli in the oil with 1 1⁄2 tsp of ras el hanout, then spread out in an even layer. Add the feta to the middle if the tray, sprinkle the remaining ras el hanout on top and roast for 12 minutes. Remove from the oven, toss the broccoli in the tray, being careful not to disturb the feta, lower the heat a little and roast for another 8-10 minutes until the broccoli is tender and going golden at the edges.
Meanwhile, cook the quinoa in the stock. Remove from the hob and leave to sit for 4 minutes off the heat, then take off the lid and fluff the quinoa with a fork.
Make the dressing by whisking the olive oil and lemon juice and zest with a fork in a large wide bowl or platter, then add the cooked quinoa and toss in the dressing which it will absorb as it cools. Toss through all the remaining fresh ingredients.
Top with the baked feta and broccoli.
If you’re interested in more recipes like this baked feta with ras el hanout and broccoli or would like advice on how to eat a healthy diet, you can read more about nutritional therapy consultations here or contact me: vanessa@wellbeingandnutrition.co.uk