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

Ingredients:

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

Quick Pickle ingredients:

Radishes
Unrefined sugar
Flakey sea salt
Cider or white wine vinegar

Method:

– 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