Purple Sprouting Broccoli & Goat's Cheese Salad
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Total: 20 mins
A warm salad of heavenly matches, starring the first of this year's British purple sprouting broccoli, pan fried and served with creamy butter beans dressed in a honey, lemon and chilli sauce, fresh watercress and rich dollops of goat’s cheese.
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359 kcal
(per portion)
Ingredients you'll need
  • 1 lemon
  • 1 chilli
  • 40g honey
  • 200g purple sprouting broccoli
  • 400g tin of butter beans
  • 50g watercress
  • 100g soft goat's cheese
  • A handful of thyme, leaves only
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Large frying pan
Step by step this way
  • 1.

    Zest and juice the lemon into a bowl. Halve the chilli and flick out the seeds (or leave them in if you like things spicy). Finely chop it and add to the bowl. Add 1 tbsp each honey and olive oil, and some salt and pepper. Whisk into a dressing and set to one side.

  • 2.

    Trim the dry ends from the purple sprouting broccoli and cut any really thick stalks in half lengthways. Drain and rinse the butter beans.

  • 3.

    Warm a large frying pan on a high heat for 2-3 mins. Add the broccoli with a pinch of salt and dry fry them for 6-8 mins, turning regularly, till charred and slightly softened. Lift out of the pan and onto a plate.

  • 4.

    Pop the pan back on the heat and add the butter beans. Pour in the dressing and stir. Warm the beans and dressing on a medium heat for 2 mins.

  • 5.

    Divide the watercress between 2 warm plates and spoon over the dressed beans. Add the charred broccoli and the goat's cheese, and top with the remaining honey and some thyme leaves.

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