Purple Sprouting Broccoli with Pixie Salad
Purple Sprouting Broccoli with Pixie Salad
Course: Recipes, StarterDifficulty: EasyServingsservings
Total timeminutes
Ingredients
Purple sprouting broccoli
Zest & juice of two small pixies (or one orange)
1/2 tsp course sea salt
1 heaped tsp dijon mustard
2 tbsp canola or olive oil
1/2 tsp dried chilli flakes
Directions
- Put a pan of water on to boil for the sprouting broccoli, adding a pinch of salt to taste once it comes to the boil. Trim any woody ends from the broccoli.
- Put half of the pixie (or orange) zest into a jar or bowl, and reserve the other half. Add the pixie (or orange) juice, salt, Dijon mustard, oil and a ¼ teaspoon of the chilli flakes to the jar, and give everything a good shake. Or, if making this in a bowl, just whisk together.
- Cook the sprouting broccoli for about 2 minutes, until just tender, but still with some crunch to it. It’s impossible to give a precise timing guide as it really depends where in the season it is. Drain the broccoli and return to the hot but dry pan, add the dressing ingredients and toss gently but thoroughly before transferring to a plate or bowl. Sprinkle with the remaining zest and chilli flakes, and serve.
- Store note:Â Cool leftovers, then cover and refrigerate as quickly as possible. Will keep in fridge for up to 5 days. Eat cold.
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