Roasted broccoli and feta flatbreads

Roasted broccoli and feta flatbreads

  • serves 2
  • A little effort

These roasted broccoli and feta flatbreads are quick and easy to make and vegetarian, perfect for a midweek meal.



  • purple sprouting broccoli 100g, trimmed
  • chickpeas 400g tin, rinsed and drained
  • feta 100g
  • tahini 2 tsp
  • lemon ½, juiced
  • Middle Eastern flatbreads 1 large or 2 small
  • cumin seeds ½ tsp
  • red chilli 1, seeded and finely chopped
  • olive oil
  • pomegranate seeds a small handful
  • crispy fried onions 2 tbsp (buy ready-made in tubs)


  • 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.

Nutritional Information

  • Kcals 526
  • Fat 25.8g
  • Saturates 9g
  • Carbs 42.4g
  • Fibre 11.2g
  • Protein 25.3g
  • Salt 1.5g