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.


Serves 2

  • Purple Sprouting Broccoli  trimmed 100g
  • Chickpeas drained and washed 400g
  • Feta crumbled 100g
  • Tahini 2 tsp
  • Lemon juiced ½
  • Flat Bread 6” 2
  • Red Chilli deseeded and chopped 1
  • Cumin Seeds ½ tsp
  • Olive oil 15ml
  • Pomegranate Seeds 50g
  • Crispy Fried Onions 2 Tbsp


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.