As I am a little skint these days, I did not think I was going to be enjoying purple sprouting broccoli this year, as its deemed a specialist veg. and a little bit pricey (that is if you don't grow your own), but I was fortunate to have stumbled upon a greengrocers today who was selling them at an reasonable price, so I decided to treat ourselves to this seasonal delight for a light lunch.
The purple sprouting broccoli is simply steamed and then coated in a garlicky, spiced lemony oil.
It is wonderful enjoyed just as it is, but if you wish to make more of a meal of it , then stir it either into some cooked couscous or bulgur wheat, failing that even pasta would work. If purple sprouting broccoli is out of season, this would work just as well with ordinary broccoli too.
I am linking this to April's edition of Simple and in Season, a monthly event hosted by Ren Behan at Fabulicious Food
Purple Sprouting Broccoli infused in Lemony Spices
400g purple sprouting broccoli
2 tablespoon olive oil
2 - 4 cloves garlic, minced
1 teaspoon red chilli flakes or to taste
Thumb size piece of fresh root ginger, peeled and finely sliced
1 teaspoon freshly ground coriander seeds
Juice from half lemon
Steam the broccoli until tender. Set aside.
Heat the oil in a wide pan, add the garlic, chilli flakes and coriander and fry over low heat for a few minutes until the garlic is tender and the oil infused with the spices. Then stir in the ginger and lemon and cook for a couple of minutes, before stirring in the broccoli. Heat for a few minutes until the broccoli is coated in the spicy oil. Taste and adjust seasoning if necessary. Serve immediately. Or toss it through some couscous, bulgar wheat or pasta and enjoy.