Purple Sprouting Broccoli (or PSB as we call it at the farm!) is hitting its peak this week with the warm weather we have had recently. Try this delicious recipe which is great as a side/ as a sharing dish. Romesco sauce is a punchy, smoky sauce that goes great with a lot of vegetables, try it with asparagus when available or even just stir it through pasta with some roast veg. But this recipe calls for the veg of the moment purple sprouting broccoli, which is lightly blanched then charred in the pan with a little oil.

Preparation time: 
60
Serves: 
4
Dietary type: 
Vegetarian
Vegan
Gluten free
Ingredients: 

 

250g Purple Sprouting Broccoli

4 Ramiro peppers

1 Clove Garlic (peeled)

1 Red Chilli (chopped)

50g Whole Almonds

2 tbsp Red Wine Vinegar

1 tsp Smoked paprika

Salt

50ml Olive Oil

 

Feta Cheese (Optional)

Method: 

 

Step 1.

 

Pre heat your oven to 200c. Cut out the top stem of the peppers and de seed by shaking into a bowl. Place in the oven and bake for around 30 – 40 mins until soft and charred on the outside. Take out of the tray and set aside to cool.

 

Step 2.

 

Place the almonds on the baking tray and place back in the oven for 5 mins until toasted. Once toasted set aside to cool.

 

Step 3.

 

Add the peppers, chilli, garlic, almonds, vinegar, smoked paprika, a good pinch of salt and olive oil to a blender and blitz until smooth.

 

Step 4.

 

Bring a pan of water to the boil. Blanch your purple sprouting broccoli for 3-4 mins and drain. Get a frying pan and add a good glug of olive oil. Add your purple sprouting to the pan and fry on both sides until slightly charred, season with a pinch of salt.

 

Step 5.

 

Serve by spreading the sauce on the bottom of a plate/dish, add the purple sprouting then crumble over some feta if you wish.

 

 

Recipe by Martin Hill 

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