Charred Broccoli Studio Salad
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Cooking tools:
- Oven
- Mixing bowl
- Baking sheet
- Parchment paper
- Measuring cup
- Measuring spoon
- Kitchen scale
- Chef's knife
- Cutting board
- Microplane
- Serving platter
Ingredients
- ½ cup (125ml) extra virgin olive oil
- 3 long red chillies, deseeded and shredded
- ⅓ cup (60g) salted baby capers, rinsed
- 2 tablespoons finely grated lemon rind
- 4 cloves garlic, thinly sliced
- 4 heads broccoli, quartered
- 350g firm feta, cut into large chunks
- 120g wild rocket (arugula)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- cracked black pepper
- finely grated parmesan and lemon wedges, to serve
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