Article 26 March 2021 Recipe of the week – Purple Sprouting broccoli & Feta Flatbreads Vegetarian Italian pizza with cheese and vegetables on color background A quick and easy vegetarian evening meal inspired by the flavours of the Middle East and North Africa, but using beautiful in-season British purple sprouting broccoli. Ingredients Serves 2 Purple Sprouting Broccoli trimmed 100gChickpeas drained and washed 400gFeta crumbled 100gTahini 2 tspLemon juiced ½Flat Bread 6” 2Red Chilli deseeded and chopped 1Cumin Seeds ½ tspOlive oil 15mlPomegranate Seeds 50gCrispy Fried Onions 2 Tbsp Method 1. Bring a pan of water to the boil and blanch the purple sprouting broccoli for 1 minute, then drain and refresh. 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 , season. 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. 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. 5. Scatter the hot flatbreads with the pomegranate seeds and onions, slice and serve.