Smashed Broccoli (With Feta!)

Ingrédients

• 12 ounces broccoli ((or 1 large head) broken into medium sized florets and washed)
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil ((or another favorite dried herb such as oregano or thyme))
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3.5 ounces feta cheese ((authentic Greek brands are best) parmesan works as well)
• lemon juice (for squeezing over at the end)

Préparation

1. 1

   Par-boil the broccoli for 6 to 8 minutes.: Parboil the broccoli florets in a very large saucepan or pot for 6 to 8 minutes or until softened enough to squash with a masher or fork but without them breaking.

2. 2

   Drain broccoli.: Drain the broccoli in a large colander. Let the florets steam dry for a minute or two.

3. 3

   Dry florets and scatter over a baking sheet.: Blot the florets with kitchen paper or a clean tea towel to make them as dry as possible. Then scatter them over a baking sheet lined with baking paper.

4. 4

   Preheat oven to 425F/220C then flatten broccoli with a potato masher or glass.: Now pre-heat the oven to 425F/220C (in a fan oven - if using a conventional oven increase to 445F/230C) Use a potato masher, the bottom of a glass or cup, or just a fork, to push down on the broccoli florets and flatten them.

5. 5

   Scatter over olive oil and seasoning.: Drizzle the olive oil all over the florets. Then mix together the seasoning and scatter evenly over too.

6. 6

   Pile feta on top and roast for 20 to 25 minutes.: Lastly, pile half to two thirds of the crumbled feta onto the flattened broccoli and roast for 20 to 25 minutes or until the feta is browned and the edges of the broccoli are crisped. Keep a close eye on the broccoli towards the end of the cooking time to make sure it isn't burning.

7. 7

   Squeeze lemon juice over the broccoli (to taste), then sprinkle over the rest of the fresh feta cheese (again, to taste). Then serve immediately while still hot and crisp.