Watercress and broccoli with feta and roast garlic. Photo / Babiche Martens
Watercress and broccoli with feta and roast garlic. Photo / Babiche Martens
Serves 4
50g butter 1 onion, diced 1 carrot, diced 1 potato, diced 2 bay leaves 500g broccoli, chopped 1 litre vegetable or chicken stock 2 whole heads of garlic 1 bunch of watercress salt and freshly ground black pepper 100g feta
1 Melt the butter in a large pot. Add the onion, carrot, potato and bay leaves. Stir for2-3 minutes to soften.
2 Add the broccoli and the stock then simmer just until the broccoli is tender.
3 Meanwhile, preheat the oven to 200C, slice the garlic in half, drizzle with a little olive oil and roast until the cloves are soft, about 30 minutes.
