PURPLE SPROUTING BROCCOLI ON TOAST
Purple sprouting broccoli is in season from February-April. When I can get my hands on it, this is my favourite thing to make. Garlicky, spicy, creamy and zesty – it's just divine.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 slices
Ingredients
- 10 stems purple sprouting broccoli
- 3 tbsp extra virgin olive oil
- 2 cloves of garlic minced
- 1/2 red chilli deseeded and finely chopped
- 2 large slices sourdough bread
- to serve: ricotta cheese or vegan cream cheese, toasted pinenuts, lemon zest
Instructions
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Preheat the grill to medium-high.
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Combine the purple sprouting broccoli, 1 tbsp of olive oil and a good pinch of salt and black pepper in a large bowl. Give everything a mix to coat the broccoli in the oil, then transfer it onto a grill rack.
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Grill the broccoli for 3-4 minutes each side, or until easily pierced through with a fork and just beginning to char.
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Heat the remaining oil in a large frying pan over a medium-high heat. Once hot, add the garlic and chilli and fry for 30 seconds to soften. Add the broccoli and stir well to coat in the oil.
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Toast your sourdough to however you like it. Spread generously with ricotta or vegan cream cheese, then top with the broccoli, any oil left from the pan and a sprinkling of toasted pinenuts and lemon zest. Enjoy whilst still warm.
If you want more simple lunch recipes like this one, why not try my Blood Orange Salad?
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