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.

Ingreadient

• 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)

Step by step

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.