• 1 small head of broccoli cut into small florets, or 1 bunch of broccolini
• 200g frozen peas, defrosted
• 200ml yoghurt
• 60ml olive oil
• 1 clove garlic
• 200g moghrabieh or Israeli cous cous
• 30g slivered almonds
• 1/2 tsp chili flakes
• Handful of mint or parsley
• 30g feta
• salt and pepper
Put a medium saucepan of water on to boil.
Place yoghurt, 50g peas, 40ml olive oil and 1 clove garlic in a food processor and whiz until smooth. Set aside.
Cook broccoli in the boiling water until almost cooked, about 8-10 minutes, then add peas and cook for another couple of minutes. Remove and drain the vegetables with a slotted spoon, and return the water to the boil (don’t worry if some peas stay in the water, they’re tricky to catch). Add moghrabieh to the water, return to the boil and simmer for 15-20 minutes, stirring every now and then to make sure they don’t form clumps.
Toast slivered almonds in a pan with 20ml of oil and 1/2 tsp chilli flakes. Watch it like a hawk, removing from the heat when the nuts are golden.
Drain the moghrabieh and mix with peas and broccoli. Pour over the dressing and mix through (you may not need all the dressing, depending on how much broccoli you have). Drizzle the chilli oil and nuts over the top along with torn up mint and crumbled feta.