Broccoli, tomato and feta casserole

Ingredients for 3 servings:

• 1 large broccoli or 2 small ones
• 5 tomatoes
• 200 g feta cheese
• 2 spring onions
• ½ bunch thyme
• 2 sprigs of rosemary
• salt and pepper
• e.g. olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian, quick, tasty, low-carb, SIS-suitable

Divide the broccoli into florets, wash, and sauté in a little salted water for about 5 minutes. I usually use homemade herb salt, but regular salt will do, too. The broccoli should still be firm to the bite! Meanwhile, wash the tomatoes and then dice them. If you like, you can peel them first; I don’t. Dice the feta cheese as well. Slice the spring onions, keeping as much of the green parts as possible. Wash, pick, and chop the herbs. Dried herbs can, of course, also be used. Place the firm broccoli florets in a baking dish. Arrange the diced tomatoes, feta cheese, spring onions, and the chopped herbs on top. Season with salt and pepper. Finally, drizzle with plenty of olive oil. Now, it’s best to mix everything together using two forks. Place in a preheated oven at 180°C (top/bottom heat) for about 5 minutes, until the feta cheese has melted slightly. We like to eat this dish on its own in the evening. The casserole is very low in carbohydrates and still filling thanks to the feta cheese. Bread also goes well with it, of course. It’s also delicious as a side dish to meat.