This sautéed broccoli, courgette, lemon and feta recipe is a simple way to make the most of fresh Irish summer vegetables. It's a low-waste recipe that uses the whole broccoli, including the stalk, helping to reduce food waste while adding extra flavour and texture. Packed with seasonal produce and finished with creamy feta, zesty lemon and crunchy macadamias, it's the perfect summer side dish for barbecues, salads or weeknight dinners. If you're looking for easy ways to enjoy fresh Irish vegetables, this recipe is a great place to start.
Ingredients
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1 tbsp olive oil
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2 cloves garlic, sliced
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1 head broccoli, including the stalk
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½ large courgette
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Juice of ½ lemon
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25g feta cheese, crumbled
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½ cup toasted macadamia nuts, roughly chopped
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¼ tsp dried chilli flakes or ½ fresh red chilli, finely sliced
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Salt and pepper, to taste
Method
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Remove the broccoli stalk and set it aside. Cut the broccoli into florets and slice any larger florets in half.
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Using a vegetable peeler, peel the tough outer layer from the broccoli stalk. Trim off the very bottom of the stalk and discard. The centre is completely edible and tender. Slice the stalk into thin pieces.
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Slice the courgette into rounds and thinly slice the garlic.
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Heat the olive oil in a large frying pan over a medium heat. Add the garlic and cook gently for 1 minute, being careful not to let it brown.
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Add the courgette and the broccoli stalk and cook for 2–3 minutes, stirring often.
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Add the broccoli florets. Cook for a further 2–3 minutes until the vegetables are just tender but still have a little bite.
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Stir through the chilli flakes (or fresh chilli) and finish with the lemon juice. Season with salt and pepper to taste.
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Transfer to a serving dish and sprinkle over the feta and toasted macadamia nuts.
Tip
The macadamia nuts are optional but add a lovely crunch and richness to the dish.