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Use purple sprouting broccoli to whip up a homemade pesto, which tastes great on toast. Top with extra broccoli spears, pickled radishes and some crumbled goat's cheese for a lunch that'll leave you feeling great. See method
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1. Scrunch the radishes in a small bowl with the vinegar and a pinch of salt. Set aside.
2. Boil the broccoli in a pan of water for 5 mins or until tender and just cooked. Drain, run under cold water and drain again; set aside 4 spears.
3. Roughly chop the remaining broccoli, then transfer to a food processor with the garlic, sunflower seeds, basil leaves and ¾ of the goat’s cheese. Pulse until finely chopped; then, with the motor running, slowly drizzle in the oil and 3 tbsp water. Season to taste.
4. Divide the pesto between the toast slices. Halve the reserved broccoli spears and use to top the pesto. Scatter with the remaining cheese and the radishes to serve.
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Freezing and defrosting guidelines
Freeze the pesto only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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