Roasted broccoli and feta flatbreads
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Ingredients
- 100g purple sprouting broccoli, trimmed
- 400g tin chickpeas, rinsed and drained
- 100g feta
- 2 tsp tahini
- ½ lemon, juiced
- 1 large or 2 small Middle Eastern flatbreads
- ½ tsp cumin seeds
- 1 red chilli, seeded and finely chopped
- olive oil
- a small handful pomegranate seeds
- 2 tbsp (buy ready-made in tubs) crispy fried onions
Method
- STEP 1
Bring a pan of water to the boil and blanch the purple sprouting broccoli for 1 minute, then drain.
- STEP 2
Tip 3/4 of the drained chickpeas into a food processor with half the feta, tahini and lemon juice and pulse to a chunky paste – or just mash with a masher in a bowl, and season.
- STEP 3
Heat the oven to 220C/fan 200C/gas 7 and lay the flatbreads on a baking sheet. Spread over the mashed chickpea mixture evenly, then halve the broccoli spears lengthways and arrange on top.
- STEP 4
Scatter with the remaining chickpeas and feta, crumbled, the cumin seeds, chilli and seasoning. Drizzle with a little oil and bake for 10-15 minutes until the base is crisp and broccoli charring.
- STEP 5
Scatter the hot flatbreads with the pomegranate seeds and onions, slice and serve.
