Charred Broccoli Studio Salad | Donna Hay

Name: Charred Broccoli Studio Salad | Donna Hay
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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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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