Baked broccoli

with walnuts & raisins or cranberries

  • 25 min
  • 4 pers
Recipe by Ditte Ingemann


  • 1 pcs. broccoli, large
  • 50 g Earth Control walnuts or pecans
  • 2 tbsp. olive oil
  • 100 g feta
  • 75 g Earth Control Jumbo Raisins or cranberries
  • Salt/peber


  • 2 tbsp. olive oil
  • 1 tbsp. red wine vinegar
  • 1 tbsp. coarse mustard
  • Salt/pepper


Heat the oven to 185 degrees. Cut the broccoli into smaller bouquets and put them in a food processor. Blend them until it becomes almost like rice. Mix it with olive oil, salt and pepper and spread the mixture on a baking sheet with baking paper. Finally chop the walnuts or pecans and turn them into the mixture. Bake it all at 185 degrees (hot air) for 10-12 minutes - stir regularly. Remove the plate from the oven and let it cool. Mix the baked broccoli with feta. Whip the ingredients for the dressing well and taste it before blending into the salad. Top with jumbo raisins or cranberries.


Our red cranberries have a beautiful red color and a wonderfully sweet-sour taste. They are carefully selected from Canada where the cranberry bushes grow in moss-like areas. When the cranberries are [...]
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Jumbo Raisins

Our carefully selected jumbo raisins are from the central and northern part of Chile in South America, where the climate gives good growth conditions to the grape vines. The variety is called "Jumbo F[...]
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