Blistered broccoli stems with preserved lemon, feta and quick pickled radish


Purple sprouting broccoli
Extra virgin olive oil
Dried chilli flakes
Preserved lemons
Flakey sea salt
Freshly ground black pepper
Feta cheese

Quick Pickle ingredients:

Unrefined sugar
Flakey sea salt
Cider or white wine vinegar


– Pre-heat the oven to 180C fan
– Arrange your washed broccoli stems on a flat baking tray lined with parchment – slice any thick stems through the middle and pull apart through the top to give you even sized pieces
– Drizzle with olive oil and scatter with a little salt and pepper and some chilli flakes and roast in the oven for 10 mins
– Toss the stems and place them back in the oven for just a few minutes if they need to caramelise a little more – they should be lightly browned in places and smelling appealing
– Whilst the stems are cooking make your quick pickles and dressing
– Slice the washed radishes very thinly on a mandolin if you have one – about 10-12 radishes will be plenty for this recipe with a little left over
– Place the radishes in a bowl and cover with the vinegar, followed by the same amount of just boiled water, about a teaspoon of salt and the same of sugar
– Taste the pickling liquid and adjust as necessary – it should be a nice balance of salt, sweet and sharp
– Leave the radishes to pickle for at least 10 minutes (or up to an hour if you want to make this in advance. Any leftovers can be kept in a jar in the fridge for up to a week)
– Place 2-3 large spoonfuls of yogurt in a bowl and finely grate over half a clove of garlic
– Take one preserved lemon and slice into quarters from root to tip and using your knife slice away the seeds and flesh leaving behind just the moon shaped skin
– Discard the seeds and flesh and slice the skin into thin matchsticks and add half to the yogurt
– Season the yogurt lightly and add about a tablespoon of the preserved lemon liquid and give it all a stir
– Taste and adjust the seasoning with salt and pepper and more preserved lemon liquid if you need it
– Scatter the cooked broccoli stems with the dressing, radishes, more preserved lemon matchsticks and crumbled feta cheese, chilli flakes and black pepper if you like



Louisa Chapman-Andrews
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