Whopped feta with charred pruple sprouting broccoli

Whipped feta with charred purple sprouting broccoli

Name: Whipped feta with charred purple sprouting broccoli
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 200 g feta; 100 g Greek-style natural yogurt; ½ unwaxed lemon, zest and juice; 1 red chilli, finely chopped; 1½ tsp caster sugar; 4 tbsp extra virgin olive oil; 230 g pack Purple Sprouting Broccoli Spears; 1 clove/s clove garlic, finely sliced; 60 g frozen peas; Flatbreads, to serve (optional)

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.

4.5 out of 5 stars(2) Rate this recipe

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
1½ 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

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.
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.