Charred Broccoli, Whipped Feta and Hot Honey Hazelnuts
Broccoli with proper blackened edges is a different vegetable. Here it sits on a cloud of whipped feta, topped with hazelnuts glazed in chilli honey. Salty, sweet, hot, creamy and crunchy in every forkful.
- Vegetarian
- Contains nuts
Method
Heat the oven to 220°C (200°C fan)/gas 7 and put a large baking tray inside to get hot.
Toss the broccoli with the oil and salt. Tip onto the hot tray in a single layer and roast for 12–15 minutes, turning once, until the tips are blackened and the stems are tender when pierced.
While the broccoli roasts, toast the hazelnuts in a dry frying pan over a medium heat for 4–5 minutes until golden. Roughly chop, return to the pan with the honey and chilli flakes, bubble for 30 seconds, then splash in the vinegar. Tip onto baking paper to cool and set.
Blitz the feta, yoghurt, lemon juice and zest, garlic and olive oil in a food processor for 1–2 minutes until smooth and airy. If it is stiff, loosen with a spoonful of cold water.
Swirl the whipped feta across a wide platter. Pile the hot broccoli on top, break the hazelnut clusters over the lot, scatter with mint and serve straight away with lemon wedges.
Serving ideas
Serve as a main with warm flatbreads, or as one big dish on a sharing table alongside a simple herb salad. Any leftover whipped feta is excellent with crudités.
•Variations
Make it yours
Swap the vegetable
Use cauliflower wedges, charred leeks or halved Brussels sprouts instead of broccoli.
Change the cheese
Try labneh, ricotta or goat’s curd for a milder, creamier base.
Nutty alternatives
Pistachios with maple syrup, or almonds with a pinch of smoked paprika.
