Whipped Feta, White Beans & Roast Broccoli

Ingredients

• 3 oz (85 g) broccoli
• 1 tbsp (15 ml) extra-virgin olive oil
• 2 oz (60 g) canned butter beans
• 6 oz (175 g) fresh spinach
• 1 (3 g) garlic clove, minced
• 1 oz (25 g) feta
• 3 1/2 oz (100 g) plain Greek yogurt, 0%
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (3 g) fresh parsley
• 1 oz (30 g) arugula

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Method

1. Heat the oven to 425°F (220°C) and set out a rimmed baking sheet. Turn the broccoli florets in half the olive oil and roast 18 minutes, until the edges are deep golden.
2. Rinse the butter beans well, warm them with the garlic and the rest of the olive oil for 3 minutes. Wilt the spinach a handful at a time until the base is dry.
3. Mash the feta to a paste with a splash of the lemon juice, then beat in the plain Greek yogurt a spoonful at a time until spreadable.
4. Spread the whipped feta across cold plates, pile the beans, the spinach and the broccoli onto it hot, squeeze the last lemon juice over the beans and scatter the parsley.
5. The whipped feta keeps three days; roast the broccoli fresh. Arugula alongside.