Greek broccoli salad

Ingredients:

Methods:

Pre-heat a frying pan with a generous splash of olive oil.
Cut off the florets from your broccoli and cut them in half trying to maximise flat surfaces. Fill the pan with flat side down half-florets arranged in a single layer. Fry until the flat sides become nicely browned.
In the meantime, deal with the rest of your broccoli. Peel the bottom of the stem and then cut the whole thing into small bite size pieces. Place it in a bowl along with the florets that didn’t fit into the pan and the tiny bits of florets that fell off in the process. Add a splash of water and microwave for a couple of minutes until softened enough to enjoy.
Toast the pine nuts in a small dry frying pan.
To make the dressing, finely dice a bit of red onion. Place it in a tiny jar with olive oil and red wine vinegar. Close the lid and shake well to combine.
Finely chop some sundried tomatoes.
Toast some pitas.
Mix fried broccoli with broccoli from the microwave, dressing and sundried tomatoes.
Serve topped with crumbled feta and pine nuts, with pitas.