Whopped feta with charred pruple sprouting broccoli

Whipped feta with charred purple sprouting broccoli

Purple sprouting broccoli takes on a lovely savoury note when lightly charred. It’s particularly pleasing combined with a salty, zesty base and zippy vinaigrette. This can be a starter to share, a platter to join other salads or something to be scooped up with warm flatbreads.

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  • Serves4
  • CourseSide
  • Prepare20 mins
  • Cook10 mins
  • Total time30 mins

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Ingredients

  • 200g feta
  • 100g Greek-style natural yogurt
  • ½ unwaxed lemon, zest and juice
  • 1 red chilli, finely chopped
  • tsp caster sugar
  • 4 tbsp extra virgin olive oil
  • 230g pack Purple Sprouting Broccoli Spears
  • 1 clove/s clove garlic, finely sliced
  • 60g frozen peas
  • Flatbreads, to serve (optional)

Method

  1. Crumble the feta into a food processor. Add the yogurt and lemon zest, then pulse until smooth. Spread over a platter or shallow bowl, using the back of a spoon to create a large indent in the middle. In a mixing bowl, combine the chilli, sugar and a pinch of salt, then whisk in the lemon juice and 3 tbsp olive oil. Set aside both the feta and vinaigrette.

  2. Trim the purple sprouting broccoli just below each floret and cut the stalks into 3-4cm batons. Put the remaining 1 tbsp oil in a wok or large frying pan set over a high heat. Add the batons and fry for 90 seconds, then add the florets and cook for 2-3 minutes more until the broccoli takes on a little colour. Add the garlic, peas and 75ml water. Simmer for 3-4 minutes until the water has evaporated and the broccoli is tender; toss the veg into the vinaigrette. Pile onto the feta; serve with flatbreads, if liked.

Cook’s tip

Make a double batch of this easy vinaigrette and keep half in a jar in the fridge, ready for other salad days.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,321kJ/ 319kcals

Fat

26g

Saturated Fat

10g

Carbohydrates

7.2g

Sugars

5.9g

Fibre

3.4g

Protein

12g

Salt

1.3g

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