At the Market | Roasted Broccoli, Scallions, Feta and Pistachio Salad

I love broccoli, I mean, I really love it. My mouth waters thinking about it sautéed in garlic and olive oil, roasted in the oven for ten minutes or pureed into a quick soup. It’s finally arrived at the market and like all seasonal, local produce, it is so much more delicious than its grocery store counterpart. I’ve been making this easy salad for lunch or dinner on repeat. I love how it has the slight crunch of the broccoli, creaminess of the cheese and the sweetness of the scallions.

Roasted Broccoli, Scallions, Feta and Pistachio Salad

1 pound broccoli, cut into a range of sizes (you can use the stems, they are just as delicious!)

3 scallions, chopped into 4 to 5 inches, discard the roots

Olive oil

Salt and pepper (to taste)

1/4 of a lemon, juiced

1/2 brick quality feta

1/4 cup raw pistachios, shelled

Edible flowers, (chive, kale, sage for garnish)

Instructions: Preheat the oven to 400 degrees. Line a roasting sheet with parchment and add broccoli and scallions. Drizzle with olive oil, salt and pepper. Roast for 12 to 14 minutes or until one side of broccoli gets slightly charred. Place into a bowl or serving dish and crumble feta on top. Sprinkle lemon juice, a healthy drizzle of olive oil and raw pistachios on top. Add edible flowers if you choose. Enjoy!

Photography by Alison

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