Waitrose and Partners
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.

4.5 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseSide
  • Prepare20 mins
  • Cook10 mins
  • Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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)


  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.


Typical values per serving when made using specific products in recipe


1,321kJ/ 319kcals



Saturated Fat












Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Add ingredients

View this recipe's ingredients and add them to your trolley

Rating details

Rate this recipe

Select your rating

Overall rating (4.5/5)

4.5 out of 5 stars2 ratings

5 Stars


4 Stars


3 Stars


2 Stars


1 Stars