Baked Feta with broccoli and tomatoes
- 500 gr broccoli ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
- 500 gr grape tomatoes halved
- 1 red onion peeled, quartered and cut into 2-inch wedges
- 1 lemon 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving
- 3 tbsp olive oil plus more for serving
- 1 tsp ground cumin
- ½ tsp red-pepper flakes
- salt & black pepper
- 500 gr blocks feta 2 blocks cut into 1-inch slices
- Cooked orzo* or farro for serving
- 100 gr basil fresh, roughly chopped
Heat the oven to 200° C with a rack set in the lower third.
On a sheet pan, combine the broccoli, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables.
Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs.
* Orzo is a form of short-cut pasta, shaped like a large grain of rice. Orzo is essentially identical to the kritharáki (little barley) in Greek cuisine.
Recipe from https://cooking.nytimes.com/recipes/1021277-sheet-pan-baked-feta-with-broccolini-tomatoes-and-lemon by Yasmin Fahr
Photo by Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.