Trim woody ends from broccoli stalks, and separate into even sized florets. Cut broccoli florets in half lengthwise.
Heat a large non stick frypan over medium-high heat.
Place florets and oil in a mixing bowl season with sea salt and cracked black pepper, toss well to combine.
Cook undisturbed for about 5-10 minutes or until the undersides are well browned, turn then cook until tender and brown on opposite side.
In the meantime prepare your dressing. Place all ingredients in a small food processor or high speed blender, season and blitz until smooth and creamy.
If you find that it is too thick (it should be the consistency of runny mayonnaise) then add some water to loosen.
Taste and adjust seasonings according to your liking.
Heat a small non stick pan with 1 tablespoon of olive and add your walnuts and 1 teaspoon dried oregano and fry until golden.
While your nuts are frying, dice your jarred peppers.
Arrange the charred broccoli on a salad platter, pour the creamy feta dressing on top, garnish with walnuts and diced peppers then serve.