The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Roasted Broccoli with Feta, Peas & Butterbeans
An all-in-one Mediterranean feast from Rukmini’s book, The Roasting Tin Around The World. You’ll bake chunky butterbeans, broccoli and quinoa in one dish. Top with crumbled feta, almonds and a zingy lemon-mint dressing. All flavour, no fuss.
Prep in 10
High protein
2/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 250g white and red quinoa (water, organic white quinoa, organic red quinoa, organic sunflower oil, sea salt.)
- 150g peas
- 100g feta (Milk)
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 head of broccoli
- 10g flaked almonds (Nuts)
- 1 handful of fresh mint
- 1 unwaxed lemon
Nutritional Information
Calories: 684
Protein: 35g
Carbs: 73g
Fat: 29g
Ingredients
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 10g flaked almonds (use half) (Nuts)
- 1 vegetable stock cube (use a quarter) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh mint (use half)
- 1 unwaxed lemon (use half)
- 250g white and red quinoa (use half) (water, organic white quinoa, organic red quinoa, organic sunflower oil, sea salt.)
- 150g peas (use half)
- 100g feta (use half) (Milk)
- 1 head of broccoli (use half)
Nutritional Information
Calories: 684
Protein: 35g
Carbs: 73g
Fat: 29g
Roasted Broccoli with Feta, Peas & Butterbeans
An all-in-one Mediterranean feast from Rukmini’s book, The Roasting Tin Around The World. You’ll bake chunky butterbeans, broccoli and quinoa in one dish. Top with crumbled feta, almonds and a zingy lemon-mint dressing. All flavour, no fuss.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Boil a half-full kettle. Cut the broccoli into florets. Drain and rinse the butterbeans. Dissolve half the stock cube in a jug with 170ml boiling water (85ml for 1 person).
- Place the quinoa, butterbeans and stock into a large roasting tin or lidded casserole dish. Arrange the broccoli on top in a single layer and scatter over the peas. Cover tightly with foil (or the lid) then roast for 30-35 mins, until the quinoa is cooked.
- Meanwhile, make the dressing; roughly chop the mint. Zest and halve the lemon. Add the lemon zest, juice from the lemon and 2 tsp olive oil to a small mixing bowl. Mix and season to taste with sea salt and black pepper.
- Once the broccoli and quinoa are cooked, drizzle with the dressing and crumble over the feta. Top with the flaked almonds and mint. Serve in bowls.
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