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Charred broccoli and tortellini with lemon, feta and dill dressing

This zesty and bright charred broccoli and tortellini salad features an uplifting lemon, feta and dill dressing which you will soon want to use on everything. The tortellini is cooked in vegetable stock which injects a lovely smooth savouriness, which works wonderfully with the sharp dressing.

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A bowl of orecchiette pasta with roasted broccoli, crumbled cheese, fresh mint, and dill. - Hetty Lui McKinnon

Use any type of filled pasta – ravioli works, as does gnocchi or just regular short pasta shape. You could also sub in a grain like farro to replace the filled pasta shape.

Charring vegetables injects incredible smokiness. It adds such complexity to broccoli, and similar veg like cauliflower, Brussels sprouts or cabbage. When I had a barbecue, I would char huge batches of broccoli to have on hand for salads.

Charred broccoli and tortellini with lemon, feta and dill dressing

Serves

Ingredients

360 ml vegetable stock
450 g frozen or fresh tortellini (unthawed if frozen) or other filled pasta
extra virgin olive oil
450 g broccoli, cut into small florets
sea salt and black pepper
Chopped dill and mint leaves, optional, for topping

Lemon dill feta dressing

1 garlic clove, grated
Zest and juice of 1 large lemon (3 to 4 tablespoons of juice)
60 ml extra virgin olive oil
1/2 teaspoon red chili pepper flakes
1 teaspoon salt and black pepper
30 g chopped dill
170 g feta, drained and crumble (1 packet)

Instructions

Place a large saucepan or Dutch oven on medium high heat. Add the vegetable stock and bring to the boil. Add the tortellini and stir. Bring to the boil and gently stir occasionally (making sure not to break up the shapes) until the pasta is cooked, 2 minutes. Drain.
Heat a large skillet on medium high. Add 2 tablespoons of olive oil, along with the broccoli, season with salt and pepper and cook, stirring occasionally, until the broccoli is charred and tender, 5 to 7 minutes. Turn off the heat.
Meanwhile, in a large bowl (large enough for the salad), add the garlic, lemon zest, lemon juice, olive oil, chili flakes, 1 teaspoon of salt and lots of black pepper. Whisk to combine. Stir in the dill and feta, taste and season with more black pepper, if needed.
Add the tortellini to the dressing, along with the broccoli. Gently toss to combine.
To serve, top with more dill, and mint, if you have some. Eat warm or at room temperature. Or keep covered in the fridge for up to 4 hours; bring it out to come to room temperature before eating.