It’s so lovely to see the garden springing back into life. The wild garlic and herb shoots grow taller each day. I’ve been enjoying the purple spouting broccoli in my veg box; this is a really simple way to cook it. It’s tasty by itself or with a grain and also works for lunch on a slice of wholegrain toast. Broccoli like other cruciferous vegetables is high in sulforphane.
Broccoli and Beans
- handful of purple sprouting broccoli, sliced
- 1 tin butter beans, rinsed and drained
- 2 cloves garlic, crushed
- zest of an orange/lemon
- 1 red chilli finely chopped
- salt and pepper to taste
- handful chopped fresh herbs
- 1 tablespoon oil
Put the broccoli in a pan with a small amount of water, cook for five minutes to soften.
Add the oil, and the beans cook for a few minutes more.
Add the chilli and garlic and cook briefly.
Season and add chopped herbs and zest. Drizzle with tahini dressing.
Tahini dressing
Combine the following
- 1 clove crushed garlic
- I tablespoon tahini
- juice of an orange/lemon
- 1 tablespoon rapeseed oil oil
- pinch of salt and freshly ground pepper
This is dish is also delicious made with asparagus when in season.
Our Lizzy Cooking 