Sprouting Broccoli


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

Serves 6

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

black olives

 

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.

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