Broccoli, feta and lemon salad

November 2, 2020
Serves: 2 Cooks In: 35 mins
  1. Place your oven on at 180C.
  2. In a baking dish mix the broccoli with the extra virgin olive oil salt and pepper. Roast for around 20-25 minutes until the edges are catching. Then set to one side to cool.
  3. Place your pasta on to cook for the allotted time, drain then set to one side to cool.
  4. In the bowl add the broccoli, pasta, sun-dried tomatoes, red pepper, basil and vegan or feta cheese.
  5. Combine the lemon zest with the lemon juice and sun-dried tomato oil, salt and pepper and the drizzle this over the salad. Enjoy!


  • 1 head of broccoli, broken into florets
  • 2 tbsp olive oil
  • juice of 1 lemon
  • 2 cups dried pasta, I used gluten free casarecce
  • 10 sun-dried tomatoes, diced
  • 1 red bell pepper, diced
  • ½ a cucumber, diced
  • Small handful of basil, thinly sliced
  • Palm sized serving of vegan or feta cheese, cubed


    • 1 lemon, zested
    • 1 lemon, juiced
    • 2 tbsp oil from the jar of the sundried tomatoes
    • salt and black pepper, to taste