Purple sprouting broccoli with cashew crumbs
Purple sprouting broccoli and cashew nuts combine for this savoury side; a colourful creation that should add a bit of fun to the dinner table this Easter.
- Put the broccoli in a saucepan, cover with water and add a pinch of salt. Bring to a simmer over a medium heat, then cover and cook for 6-8 mins until the stems are tender when pierced with a knife.
- Meanwhile, heat 2 tbsp oil in a frying pan over a medium heat and fry the garlic for 1 min. Add the herbs and the breadcrumbs and cook, stirring, for 2-3 mins until the breadcrumbs are golden brown and crunchy. Tip into a bowl and leave to cool.
- Toss the broccoli with 2 tbsp oil and a little seasoning. Heat a griddle pan over a high heat. Once very hot and lightly smoking, cook the broccoli in batches for 2 mins each side to lightly char.
- Stir the lemon zest and cashews (or Parmesan) into the crumbs, then sprinkle over the broccoli to serve.
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