-Trim 1-2 heads of broccoli into florets.

-Peel the stems and cut into bite size pieces.

-Rinse under cold water and then add them to a large skillet with a lid while still wet.

-Drizzle with olive oil, cover and cook over medium heat until just tender (5-7 minutes max), adding water if necessary.

-Put the broccoli in a medium sized bowl.

-Add the following:

¼ cup crumbled feta cheese

Half a lemon, the juice and zest

A handful of pine nuts

10-15 pitted and halved Kalamata olives

A pinch of sea salt

-Toss and serve warm, though this dish is also good as a cold salad.