Charred broccoli, flatbreads + harissa chickpeas with charred lemon and yoghurt from Salad Feasts: How to Assemble the Perfect Meal (page 102) by Jessica Elliott Dennison

  • lemons
  • purple sprouting broccoli
  • Show all ingredients...

  • EYB Comments

    Can substitute tenderstem broccoli, broccolini, Brussels sprouts, sugar snap peas, or asparagus for purple sprouting broccoli; khobez for pitta bread; cannellini beans for chickpeas; and feta cheese, goat curd, or hummus for yoghurt.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tenderstem broccoli, broccolini, Brussels sprouts, sugar snap peas, or asparagus for purple sprouting broccoli; khobez for pitta bread; cannellini beans for chickpeas; and feta cheese, goat curd, or hummus for yoghurt.

  • Hansyhobs on March 08, 2022

    Made this for dinner and enjoyed it. I decided to roast the chikpeas in oil and SP to make them really crispy (delicious). Once the chickpeas were ready I put the totally raw broccoli into the oven for a few mins (CBA with building and griddle). I put the lemons on the broccoli tray too. Found 2 lemons was too much but maybe that's because I put them in the oven instead of a pan.

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