Skip to content
Purple sprouting broccoli with cashew crumbs recipe

Purple sprouting broccoli with cashew crumbs recipe

4 ratings

Created by The Tesco Real Food team

Earthy and sweet purple sprouting broccoli are teamed with garlic and lemon cashew nut crumbs to create a superb side dish. Serve this plant-based recipe at your next Sunday roast for something deliciously different and impressive! See method

Ingredients

  • 2 x 200g packs Tesco Finest 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

  1. 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.
  2. 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.
  3. 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.
  4. Stir the lemon zest and cashews (or Parmesan) into the crumbs, then sprinkle over the broccoli to serve.

See more Purple sprouting broccoli recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.