Ingredients:
2 bunches broccolini
Olive oil
Salt and pepper
Whipped feta:
1 block of feta (about 200g?) - I prefer danish as it's creamier but whatever you have is fine
Tbsp greek yoghurt
1/2 lemon
Herby Pangrattato:
2 slices of stale sourdough, blitzed in the food processor to make breadcrumbs
If you have them, some chopped hard herbs (rosemary, sage, oregano etc.)
2 tabs olive oil
1 garlic clove, minced
Salt and pepper
(Optional) Harissa Oil (just mix these all together):
30g harissa
45mls olive oil
1 tbsp lemon juice
1 tbsp maple syrup
Pangrattato
Can be done in advance, up to 2 days and kept in an airtight container.
Heat olive oil in a frypan over medium heat, add breadcrumbs, herbs and garlic and cook on medium heat, stirring regularly until the breadcrumbs start to feel sandy and hard. It takes longer than you think, approximately 10 mins. Once done, put into a container lined with paper towel to capture the excess oil and leave to cool.
Whipped feta
Can be done in advance, up to 2 days and stored in fridge. Take out of fridge about an hour before serving to let it soften up.
In a food processer, blitz the feta, yoghurt and lemon juice until creamy (1-2 mins). Note you don't need to season, feta is salty enough.
Just prior to serving:
Grill the broccolini on the bbq until tender and nicely charred. If I'm feeling organised, I'll blanch the broccolini in advance and then just finish it on the BBQ but it's not really necessary. You don't even need to BBQ it but I think the charr gives a really nice flavour so up to you.
Assemble:
Spread whipped feta on a plate
Put broccolini on top
Top with pangrattato
Drizzle with harissa oil if using
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