Broccoli with Feta and Tomato Sauce

(SERVES 4)

• 450 g/1 1b broccoli, cut into florets
• 25 g/1 oz/2 tbsp low-fat spread
• 1 large onion, finely chopped
• 3 garlic cloves, crushed
• 2*400 g/2 *14 oz/2 large cans chopped tomatoes
• 5 ml/1 tsp dried oregano
• 1 piece of cinnamon stick
• Salt and freshly ground black pepper
• 15 ml/1 tbsp lemon juice
• 100 g/4 oz/1 cup Emmental (Swiss) cheese grated

To serve:

• 4 thick slices crusty bread

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. Fry (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, then cover with the cheeses. Bake in a preheated oven at 190degree C/375degree F/gas mark 5 for 25 minutes. Serve immediately with the crusty bread.