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Purple sprouting broccoli with cashew crumbs recipe

3 ratings

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. See method

Serves 6
8 mins to prepare and 12 mins to cook
147 calories / serving
Vegan
Dairy-free

Ingredients

400g purple sprouting broccoli, any larger stems halved lengthways
4 tbsp olive oil
1 garlic clove, sliced
½ tsp dried mixed herbs
4 tbsp dried white breadcrumbs
1 lemon, zested
25g cashew nuts (or grated Parmesan)

If you haven't got any white bread, try using brown instead

Each serving contains

Energy
610kj
147kcal 7%
Fat
10g 15%
Saturates
2g 8%
Sugars
3g 3%
Salt
0.4g 7%

of the reference intake
Carbohydrate 9.9g Protein 4.3g Fibre 0.4g

Method

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.

See more Broccoli recipes