Here, tender charred broccoli slices stand in for steaks, but you won't miss the meat with the nutty salsa verde and creamy marinated feta.
Category: not set
Cuisine: not set
4 heads broccoli trimmed and thickly sliced*
extra virgin olive oil for brushing
6 radish thinly sliced
2 small fennel trimmed and thinly sliced
200 g marinated feta
Almond salsa verde
120 g (½ cup) natural almonds toasted and roughly chopped
2 cups mint roughly chopped
1 cup flat-leaf parsley, roughly chopped
2 tbsp baby capers, chopped
125 ml (½ cup) extra virgin olive oil
3 tbsp red wine vinegar
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