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.
Notes
This is easy to make vegan by using a vegan and/or GF filled pasta and vegan feta.