Purple Sprouting Broccoli aka Winter's over!

March 16, 2015

it seems we are back to the sporadic showers and grey skies typical of this country. I started questioning if spring is really on its way, but cheered up again upon the arrival of purple sprouting broccoli. This vegetable is one of the surest signs that we are transitioning from winter to spring. Purple sprouting broccoli is like that little sigh of relief in the awkward few weeks between the two seasons.

Purple sprouting broccoli’s slender stalks and pretty purple florets have wonderful flavour and texture. It is delicious simply steamed, but to further bring out its nutty flavour, try roasting it. One of our favourite dressings combines soy sauce, lemon and tahini. 


with Lemon Tahini Dressing

200g purple sprouting broccoli
2 tbsp olive oil
pinch of sea salt

For the dressing
½ clove garlic, minced
2 tbsp light tahini 
½ a lemon
1 tsp runny honey
1-2 tsp light soy sauce

1. Preheat oven to 200C. Toss the purple sprouting broccoli in olive oil and salt. Spread out on a baking sheet and roast for 10 to 15 min, till cooked and edges are crisp.

2. To make the dressing, combine the minced garlic, tahini, lemon juice and zest, honey and soy sauce. Stir well, slowly adding the water till you get a creamy runny consistency. 

3. Pour the dressing over the roasted broccoli. Toss gently to make sure all the vegetables are well-coated before serving.