It’s the season for our favourite Purple Sprouting Broccoli, so this delicious dish makes a brilliant and very seasonal brunch, lunch or dinner…
ROASTED BROCCOLI, KALE, AND CHICKPEAS WITH RICOTTA
SERVES 2 TO 4
1 bunch of broccoli, cut into thin florets
1 bunch kale, stemmed and cut into chunks
240g canned chickpeas, drained and rinsed
1 clove garlic, thinly sliced
60ml extra-virgin olive oil
1 lemon, cut into wedges
250g fresh ricotta cheese
Freshly ground black pepper
Pinch of crushed red pepper flakes
Finishing oil for drizzling
Preheat the grill to high. Toss the broccoli, kale, chickpeas, and garlic with the olive oil. Season lightly and divide between two baking trays. Grill each tray, tossing halfway through cooking, until the kale is crispy and the broccoli just tender and charred for about 5 minutes.
Squeeze the juice from two lemon wedges all over the top and toss together.
Dollop the ricotta over the broccoli and sprinkle with black pepper and red pepper flakes and drizzle with oil.
Serve warm or at room temperature, with more lemon wedges for squeezing over the top.
Recipe from ‘Feast’: Generous Vegetarian Meals for Any Eater and Every Appetite by Sarah Copeland
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Inspiration/Image Credits: Sunday Suppers