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Purple sprouting broccoli bruschetta recipe

Purple sprouting broccoli bruschetta recipe

2 ratings

Get the most out of the spring season's fresh veg with this delicious light lunch option. Roasting purple sprouting broccoli gives it a nutty and earthy flavour, which combines perfectly with a light dressing and crunchy sourdough. Halving thicker stems lengthways will help you cook the broccoli evenly. Serve with fried eggs too, if you like. See method

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 352 calories / serving
  • Freezable
  • Healthy
  • Vegetarian
  • Dairy-free


  • 400g purple sprouting broccoli, any larger stems halved lengthways
  • 4 tbsp olive oil
  • 30g fresh parsley, leaves picked
  • 10g fresh basil, leaves picked
  • 1 lemon, zested, ½ juiced
  • 2 tbsp capers
  • 2 tsp Dijon mustard
  • 8 thick slices sourdough bread, toasted
  • 1 garlic clove
  • Fried eggs, to serve (optional)

Each serving contains

  • Energy

  • Fat

    16g 22%
  • Saturates

    2g 12%
  • Sugars

    4g 5%
  • Salt

    1.5g 24%

of the reference intake
Carbohydrate 40.7g Protein 10.9g Fibre 2.5g


  1. Preheat the oven to gas 7, 220°C, fan200°C and put a large baking tray inside to heat up. Toss the broccoli with 1 tbsp oil, then arrange in a single layer on the hot tray. Roast for 15 mins until the thickest parts of the stem are tender and the florets are lightly browned and crispy.
  2. Meanwhile, pulse the herbs in a food processor to finely chop. Add the lemon zest and juice, capers, mustard and 3 tbsp oil and pulse to a chunky pesto texture. Add 1-2 tbsp water to loosen and create a dressing; season to taste.
  3. Rub both sides of the toasted sourdough with the garlic clove, then gently toss the roasted broccoli in the herby dressing and place on the toast. Drizzle with the remaining dressing and serve with fried eggs, if you like.

See more Simple purple sprouting broccoli recipes

Freezing and defrosting guidelines

Freeze your dressing 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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