Buckwheat dutch baby with harissa-roasted purple sprouting broccoli, whipped feta & dill
Serves 4 - 6
Easy
Prep:
Cook:
Try this dish as an option for Pancake Day - it will mean nobody’s stuck flipping pancakes. Buckwheat flour adds nutty flavour, but you can use plain flour
Skip to ingredients
Units:
- 400g purple sprouting broccoliwoody ends peeled
- 2 tbsp harissa
- 2 tbsp olive oil
- 50g plain flour
- 50g buckwheat flour
- 3 eggsbeaten
- 150ml whole milk
- 40ml vegetable oil
- 4 soft-boiled eggshalved
- 10g dillleaves picked
- 1 tsp Aleppo pepper
- 15g flaked almonds
For the whipped feta
Nutrition: Per serving (6)
- kcal372
- fat27g
- saturates9g
- carbs16g
- sugars4g
- fibre4g
- protein15g
- salt1.13g
Method
step 1
Heat the oven to 200C/180C fan/ gas 6. Put the broccoli in a roasting tin lined with baking parchment. Toss with the harissa and olive oil, season and roast for 20 mins. Cover to keep warm. Meanwhile, combine both flours and a large pinch of salt in a bowl. Whisk in the egg, a little at a time. Once thickened, slowly whisk in the milk. Set aside.
step 2
Turn the oven to 210C/190C fan/ gas 7. Heat the veg oil in a cast-iron or ovenproof pan in the oven for 8-10 mins, or until smoking hot. Carefully pour in the batter and bake for 18-20 mins until puffed and golden. Briefly reheat the broccoli in the oven.
step 3
For the whipped feta, tip the feta into a food processor with the soft cheese, lemon zest, juice, oil and seasoning. Blitz until creamy, 1-2 mins.
step 4
Remove the dutch baby from the pan (it should lift out easily if cooked) and put on a serving plate. Top with the whipped feta, broccoli, soft-boiled eggs, dill, Aleppo pepper and almond.
