Broccoli is a nutritious addition to a meal, but it’s often cooked incorrectly which can ruin the vegetable and leave it lacking in flavour. Not only does it taste bad, but overcooking broccoli strips it of any health benefits, with nutrients leaching out into the water when it’s left to boil or steam for too long. Knowing how to cook broccoli is essential to a tasty and nutritious meal.

While many prefer to boil broccoli as it only takes a few minutes when done correctly, there’s plenty of other ways to cook the vegetable that can make it even more delicious. From drizzling some lemon and parmesan over it, or sautéing it in a frying pan with some garlic, knowing to prepare broccoli can stop it from having an unpleasant taste. It also doesn’t just have to be served as a side of greens, and there’s plenty of ways to transform broccoli into a delicious dish, including this one shared by Kelli Foster.

In an article for The Kitchn, cookbook author and recipe developer Kelli Foster has shared a recipe that’s “perfect for anyone who loves roasted broccoli” and so much better than simply boiling the greens.

When roasted, broccoli is great for soaking up flavour, making it a delicious addition to traybakes and in this case, nutritious and filling salads that can be made in just 30 minutes with a few ingredients.

Kelly explains that the broccoli does “a great job of soaking up the dressing” and is roasted until “tender and picks up just enough char around the edges”. Adding chickpeas, red onions and a lemon tahini dressing transforms broccoli into a centre piece on any kitchen table, whether enjoyed as a light meal or a tasty side plate.

Method

Heat the oven to 200C on the fan setting. Trim the broccoli into equally sized florets, slice the onion and drain and rinse the chickpeas. Line a tray with baking paper and add the vegetables.

Mix the olive oil, cumin, garlic powder, salt and pepper into the vegetables and spread into an even layer. Place in the oven and roast until the broccoli is tender and brown, around 20 minutes.

To make the dressing, whisk the tahini, lemon juice, water, garlic, salt and pepper in a small bowl until smooth. Once the vegetables are done, drizzle half the dressing over them while on the pan and toss to coat.

Transfer to a bowl and sprinkle the feta before adding the remaining dressing. Serve warm or at room temperature. Refrigerate leftovers in an airtight container for up to 4 days.