Purple sprouting broccoli with vinaigrette
Make the most of purple sprouting broccoli, with a moreish vinaigrette made from capers, parsley, mustard and honey. It's a great veggie side
- Serves: 4 persons
- 350g purple sprouting broccoli (or use other broccoli or romesco cauliflower)
- 1heaped tbsp Dijon mustard
- 1tsp honey
- 1-2 tbsp capers
- 3tbsp extra virgin olive oil
- 10g parsley, finely chopped, plus 2 tbsp to garnish
Step 1Bring a large pan of salted water to the boil over a medium-high heat. Trim away any dry ends from the broccoli. Cut large stalks in half so they are all a similar size. Cook the broccoli for 4-6 mins until a knife can easily pierce through the stalks.
Step 2Combine the dressing ingredients in a large bowl with a pinch of salt and a few grinds of black pepper. Taste – it should be slightly over-seasoned and punchy, as the broccoli will absorb the dressing along with the seasoning. Drain the broccoli well and add to the dressing. Toss well to evenly coat.