Name: Warm zaatar roasted broccolini and witlof salad
Cook time: 30 min
Yield: 4
Cuisine: Modern Australian
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

Warm zaatar roasted broccolini and witlof salad.Jeremy Simons

easyTime:<30 minsServes:4

Quick&easy
Main course
Side dish
Family meals
Midweek dinner
Broccoli
Vegetarian
Modern Australian
Winter

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

Step1
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.
Step2
Add the chickpeas,zaatar and return to the oven for 5-8 minutes,or until crisp.
Step3
Meanwhile,whisk together the honey,chilli jam,vinegar and remaining tablespoon of oil.
Step4
Serve the roasted vegetables with labne (or feta) and drizzled with dressing.