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Dinner with Rukmini
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Roasted Broccoli with Peas, Feta, Butter Beans and Quinoa
Introduction from Rukmini Iyer
This dish is as good for a weeknight dinner as it is for a lunchbox the next day, and feels nicely balanced with the broccoli, peas and butter beans against the feta, quinoa and lemon.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Tip the quinoa, water and butter beans into a roasting tin or lidded casserole dish, then arrange the broccoli on top in a single layer, and scatter over the frozen peas. Cover tightly with foil or the lid, then transfer to the oven and roast for 30 minutes.
Meanwhile, whisk the olive oil, lemon zest and juice and freshly ground black pepper together with the sea salt. Once the broccoli and quinoa are just cooked through, drizzle with the dressing, scatter over the feta, almonds, mint and peppercorns, if using, and serve hot or at room temperature.
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From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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