Roasted Broccoli & Feta with Pomegranate & Crispy Chickpeas
Roasted broccoli and feta with crispy chickpeas, finished with pomegranate seeds, mint and toasted almonds, using olive oil, paprika and garlic.
- 400 g broccoli florets
- 240 g tinned chickpeas
- 100 g feta cheese
- 80 g pomegranate seeds
- 60 ml olive oil
- 1 whole lemon
- 1 tsp smoked paprika
- 2 whole garlic cloves
- 1 tsp sea salt
- ½ tsp black pepper
- 15 g fresh mint
- 40 g flaked almonds
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 220°C.
- Step 2
Drain and pat dry chickpeas. Toss with 20ml olive oil, smoked paprika, salt and pepper.
- Step 3
Spread chickpeas on a baking tray and roast for 20 minutes until crispy, shaking halfway.
- Step 4
Meanwhile, toss broccoli florets with 30ml olive oil, minced garlic, salt and pepper.
- Step 5
Add broccoli to a separate baking tray and roast for 18–20 minutes until charred and tender.
- Step 6
Crumble feta cheese into chunks.
- Step 7
Transfer roasted broccoli to a serving bowl or platter.
- Step 8
Top with crispy chickpeas, feta, pomegranate seeds, and flaked almonds.
- Step 9
Drizzle with remaining 10ml olive oil and juice of half a lemon.
- Step 10
Tear fresh mint over the top and serve immediately.
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