After many months of waiting for the ‘triffid’ plants also known as sprouting broccoli, here they are finally ready to be harvested. If you grow broccoli, you will have been waiting almost as much as waiting for a child to be born! Now is the time to be rewarded with the shoots of broccoli.
Here is a simple recipe that uses both green and purple sprouts, you don’t need to use both, they can be interchanged, also instead of boiling, you can pan fry them until they are golden or roast on a tray with a little olive oil, salt and pepper until soft outside and crunchy inside.
Warm Broccoli Salad
1 head of Broccoli, separated into florets
200 g sprouted purple broccoli
50 g crumbled fetta cheese
70 ml extra virgin olive oil
1 tsp dried oregano
1 Tbsp flat leaf parsley, chopped
The juice of half a large lemon or 1 small one
Salt and pepper to taste
1 Tbsp pine-nuts, toasted
Boil both types of broccoli in separate saucepans of lightly salted water until soft but still firm, about 4 minutes [you can pan fry the florets or even roast them instead]. Drain very well and combine in a warmed salad bowl. Sprinkle the fetta cheese on top. Mix oil, oregano, parsley and lemon juice together, heat the dressing up in a microwave or gently warm up in a saucepan. Add to the broccoli –be extra careful because this might sizzle. Lift and turn the pieces to mix properly.
Sprinkle the toasted pine-nuts and black olives. Serve immediately.