I wrote in an earlier post that I'd won a large veggie box in a competition, and it included two vegetables that I don't usually buy - in fact one of them I'd never even tried before. As I had no idea what to do with it I turned to twitter for advice.
I had lots of suggestions of how to cook the Purple Sprouting Broccoli including stir-frying, blanching and tossing in flavoured oil, in a quiche, with a cheesy pasta...the list was endless. One suggestion stuck with me, possibly because there was a visual to tempt me too, from Laura at How To Cook Good Food. The recipe was for a salad with lemon and garlic dressing - it looked so simple yet sounded so tasty.
This is my version of the salad, which I served warm with my Cauliflower and Potato Gratin and leftovers of my Butternut Squash & Courgette Lasagne.
For the dressing I mixed together the zest & juice of a lemon, a teaspoon of Dijon Mustard, Extra Virgin Olive Oil, Black Pepper and some slices of garlic that had been marinated in oil and chilli from my local Farm Shop.
I tossed asparagus and slices of red pepper in a small amount of olive oil and fried them on a griddle pan for a few minutes, whilst I quickly blanched the purple sprouting broccoli in boiling water. Once the broccoli was blanched I quickly fried in the hot griddle pan to remove some of the excess water.
The peppers, asparagus and broccoli was added to a large bowl with some large stuffed olives (also from the Farm Shop) and tossed in the marinade and served immediately with a few shavings of Parmesan on top.
Myself, the husband and Sam all really enjoyed this salad and I'm definitely going to be making it again - thank you Laura for the recipe.
I had lots of suggestions of how to cook the Purple Sprouting Broccoli including stir-frying, blanching and tossing in flavoured oil, in a quiche, with a cheesy pasta...the list was endless. One suggestion stuck with me, possibly because there was a visual to tempt me too, from Laura at How To Cook Good Food. The recipe was for a salad with lemon and garlic dressing - it looked so simple yet sounded so tasty.
This is my version of the salad, which I served warm with my Cauliflower and Potato Gratin and leftovers of my Butternut Squash & Courgette Lasagne.
For the dressing I mixed together the zest & juice of a lemon, a teaspoon of Dijon Mustard, Extra Virgin Olive Oil, Black Pepper and some slices of garlic that had been marinated in oil and chilli from my local Farm Shop.
I tossed asparagus and slices of red pepper in a small amount of olive oil and fried them on a griddle pan for a few minutes, whilst I quickly blanched the purple sprouting broccoli in boiling water. Once the broccoli was blanched I quickly fried in the hot griddle pan to remove some of the excess water.
The peppers, asparagus and broccoli was added to a large bowl with some large stuffed olives (also from the Farm Shop) and tossed in the marinade and served immediately with a few shavings of Parmesan on top.
Myself, the husband and Sam all really enjoyed this salad and I'm definitely going to be making it again - thank you Laura for the recipe.
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