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Grilled wild broccoli on feta cream with crunchy topping

⌀4,0 easy 30 minutes
Grilled broccoli on a creamy feta cream, sprinkled with a crunchy topping and garnished with pomegranate seeds.

Incredients

For the broccoli

400g
wild broccoli (broccolini)
2tbsp
Olive oil
Salt
Pepper
Lemon zest

For the feta cream

200g
GAZİ Feta
150g
GAZİ Natural yogurt 3.5%
1
Garlic clove
1-2tsp
Lemon juice
2tbsp
Olive oil
Pepper

For the crunchy topping

50g
Lay's potato chips salted
1Pinch
Chili flakes (optional)
some lemon zest
Pomegranate seeds (optional)

Description

First, blanch the wild broccoli in boiling water for 2–3 minutes. Then, rinse it in cold water and drain it well. Next, blend the feta, yogurt, garlic, lemon juice and olive oil together to form a smooth cream, then season with pepper.

For the crunchy topping, roughly crumble the potato crisps and mix with the chilli flakes and lemon zest. Mix the wild broccoli with olive oil, then roast on a hot grill or in a grill pan until golden brown on all sides. Season with pepper and lemon zest. Finally, spread the feta cream on a plate, arrange the grilled wild broccoli on top, then sprinkle over the crunchy topping. Top as preferred with pomegranate seeds.

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