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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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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.
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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