Roasted broccoli and feta flatbreads
Published: March 4, 2016 at 2:11 PM
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Serves 2
A little effort
Total time: 30 mins
0 reviews
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These roasted broccoli and feta flatbreads are quick and easy to make and vegetarian, perfect for a midweek meal.
Vegetarian
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Ingredients
Nutrition
-
100g purple sprouting broccoli
trimmed
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400g tin chickpeas
rinsed and drained
-
100g feta
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2 tsp tahini
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½ lemon
juiced
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1 large or 2 small Middle Eastern flatbreads
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½ tsp cumin seeds
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1 red chilli
seeded and finely chopped
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olive oil
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a small handful pomegranate seeds
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2 tbsp (buy ready-made in tubs) crispy fried onions
Nutrition: per serving
- kcal526
- fat25.8g
- saturates9g
- carbs42.4g
- fibre11.2g
- protein25.3g
- salt1.5g
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Method
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step 1
Bring a pan of water to the boil and blanch the purple sprouting broccoli for 1 minute, then drain.
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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.
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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.
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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.
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step 5
Scatter the hot flatbreads with the pomegranate seeds and onions, slice and serve.
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