- 400g purple sprouting broccoli
- A handful of mint
- 1 garlic clove
- 1 lemon
- Sea salt
- Freshly ground pepper
- 1 tbsp olive oil
- 1.
Fill and boil your kettle. Trim any woody ends off the broccoli, and chop any thicker stalks in half lengthways. The leaves are edible so you can leave them on the stems.
- 2.
Pick the mint leaves off their woody stems and roughly chop them. Slide the chopped mint into a large mixing bowl. Peel and grate in the garlic clove and squeeze in the lemon juice. Season with a small pinch of salt and pepper and add 1 tbsp olive oil. Stir into a dressing. Taste and adjust the seasoning, if needed.
- 3.
Pour the hot water from the kettle into a large pan and return to the boil on the hob. Add the broccoli to the boiling water and simmer for 4-5 mins, till the stalks are tender. Drain the cooked broccoli.
- 4.
Add the cooked broccoli to the garlic, lemon and mint dressing. Toss to evenly coat the broccoli, then transfer it a warm serving dish. Serve immediately.
- Tip
It's Easy Staying Green:
When you're cooking green veg, like broccoli, try not to cover the pan with a lid. Cooking green veg with the lid on can make them go grey, so to save the colour leave the lid off the pan. - Tip
Love Your Leftovers:
The cooked brococli will keep for 1-2 days in an airtight tub in the fridge. You can eat it cold or reheat it in the microwave till piping hot. The cooked brococli is a great topping for a pizza. Take a pizza base, top with mascarpone or ricotta and then scatter over the broccoli (you can chop it into bite-sized chunks). Add some semi-dried tomatoes, olives, a grating of parmesan cheese and bake in the oven till golden. You can also top the pizza with prosciuotto ham just before serving, if liked.