menu for you
450g/1lb broccoli, cut into florets
25g/1oz low-fat spread
1 large onion, finely chopped
3 garlic cloves, crushed
850g/13⁄4lb canned chopped
1 teaspoon dried oregano
2.5cm/1in piece of cinnamon stick
1 tablespoon freshly squeezed
100g/4oz feta cheese, crumbled
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Cook the broccoli in lightly salted boiling water for 5 minutes until just
tender. Drain and place in an ovenproof serving dish.
• Melt the low-fat spread in the saucepan. Sauté the onion and garlic for
3 minutes, stirring. Add the tomatoes, oregano and cinnamon. Season
with a little salt and pepper. Bring to the boil and simmer for 5 minutes.
Discard the cinnamon stick.
• Pour the sauce over the broccoli, and sprinkle with the lemon juice.
Sprinkle the two cheeses over the top. Bake in the oven for 25 minutes,
and serve immediately.