- 200g Tenderstem® broccoli
- 2 black garlic cloves
- 400g tin of chickpeas
- 1 tsp smoked paprika
- A handful of mint, leaves only
- 1 lemon
- A head of sprout tops
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 2 tbsp water
- Large frying pan
- 1.
Trim the ends from the Tenderstem®. Halve any thicker stems. Trim the sprout tops. Finely shred the leaves, discarding any thick stems.
- 2.
Peel 2 black garlic cloves and mash them till smooth with the back of a knife. Pop in a bowl. Zest and juice the lemon into the bowl. Stir in 1 tbsp olive oil and a pinch of salt and pepper.
- 3.
Drain the chickpeas and rinse with cold water. Finely chop the mint leaves.
- 4.
Place a large frying pan on a medium-high heat. When hot, add 1 tbsp olive oil and the Tenderstem®. Cook for 5-6 mins, turning every few mins till the broccoli is lightly charred. Lift out of the pan using tongs, and pop onto a plate.
- 5.
Tip the chickpeas into the pan and toss for 1-2 mins. Add in the sprout tops with 2 tbsp water and cook for 3 mins till the sprout tops have wilted. Add 1 tsp smoked paprika and toss. Pour in half the black garlic dressing and fold through.
- 6.
Spoon the sprout tops and chickpeas onto a couple of plates. Divide the Tenderstem® between the plates. Drizzle over the remaining dressing and finish with chopped mint leaves to serve.
- Tip
Black garlic
We have sent you a bulb of black garlic. You can add a clove or two more to your dressing (it's deliciously sweet) or it will keep in the fridge in the paper bag for up to one month. Smash a few cloves and mix with miso, ginger, chilli and lime and toss through some stir fried veggie noodles.
