Greening Up

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.

A tasty way to eat purple sprouting broccoli

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.

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