Pan-fried Purple Sprouting Broccoli & Feta Flatbreads

A favourite for a light lunch or a vibrant starter, this dish perfectly balances the earthy crunch of seasonal purple sprouting broccoli with the salty tang of feta and the sweet heat of chilli jam.

Prep time: 5 mins | Cook time: 10 mins | Serves: 1-2

Ingredients

•     100g Purple sprouting broccoli (trimmed)
•     1 large or 2 small Flatbreads
•     3 tbsp Chilli jam
•     2 knobs of Butter
•     100g Feta cheese
•     Handful of fresh Rocket
•     Pinch of Salt and Black Pepper
•     Olive oil or Balsamic glaze (for drizzling)

Method

1. Prepare the Broccoli: Trim the broccoli stalks. if they are particularly thick, slice them lengthways to ensure they cook evenly and quickly.
2. Warm the Flatbreads: Place a knob of butter on each flatbread and arrange them on a baking tray. Place in a preheated oven (180°C Fan / Gas Mark 4) for approximately 6 minutes until warmed through and slightly crisp.
3. Sauté: While the bread is warming, melt the remaining butter in a frying pan over a low heat. Stir in the chilli jam for 2–3 minutes until well combined. Increase the heat slightly, add the broccoli, and fry for 3–4 minutes until tender-crisp and beautifully glazed.
4. Assemble: Remove the flatbreads from the oven and the broccoli from the heat. Arrange the glazed broccoli across the flatbreads and crumble the feta generously over the top.
5. Garnish and Serve: Top with a handful of peppery rocket in the centre, season with a pinch of salt and pepper, and finish with a light drizzle of olive oil or balsamic glaze. Serve immediately.

A Tip from the Tea Room

For an extra layer of flavour, try lightly toasting the flatbreads in a dry griddle pan before adding the butter to get those authentic charred 'stripes'.