Purple sprouting broccoli dip with pitta 'crisps'

Ingredients

For the dip
225g/8oz purple sprouting broccoli
3 spring onions, roughly chopped
100g/4oz soft goats' cheese
2 tbsp chopped parmesan, or similar vegetarian hard cheese
80g/3oz soured cream
For the pitta 'crisps'
4 pitta breads
2 tbsp olive oil

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. For the dip, steam the broccoli for 5-6 minutes or until tender. Refresh in ice-cold water to bring to room temperature.
2. Transfer the broccoli to a processor, along with the other ingredients, and blend to a pureée. Season with salt and pepper.
3. For the pitta crisps, slice the pittas in half, then into triangles. Brush with olive oil and place onto a baking sheet.
4. Cook in the oven for 8-10 minutes until golden and crisp. Serve the baked pitta while still hot, alongside the broccoli dip.