SPROUTING BROCCOLI SUMMER SALAD
recipe for Summer Salad of Purple Sprouting Broccoli,
Asparagus, Peas and Radish has been reproduced courtesy
purple sprouting broccoli growers were facing catastrophe
in early June (2011) for a second time in twelve months
when the crop was nearly ruined by the dry weather,
but recent rainfall has set them back on track for an
excellent, healthy and plentiful crop. Purple
sprouting broccoli, which has seen a huge rise in popularity
in the last five years with nearly 5,000 tonnes grown
in the UK, has come into its summer season early due
to the recent, unseasonably warm weather.
British growers start the summer season in June, and
plant a winter crop in the autumn, making purple sprouting
broccoli an almost year round vegetable. It is a plant
which needs a good level of water and the progress of
this seasons successful crop has had its challenges.
Cultivated by the Romans, broccoli has been grown in
the UK since the early Eighteenth century but purple
sprouting broccoli has only come to prominence in the
last five years.
Matthew Fort, food critic and presenter of the Great
British Menu comments: Purple sprouting broccoli
has a delicate flavour and beautiful leaves which add
colour to any dish. Its a chefs delight,
with a refined flavour. However its as much a
gourmet food as it is a family vegetable, given how
easy it is to prepare, the subtleness of the flavour
and soft texture which has wide appeal.
Not just pretty on the plate, purple sprouting is one
of the most nutritious vegetables on the market.
It is packed with vitamin C and is a good source of
carotenoids, iron, folic acid, calcium, fibre and vitamin
A. Purple sprouting contains more calcium and folic
acid than other varieties of broccoli and about 1 -
3 servings (170g) of broccoli a week is believed to
lower the risk of cancer.
For more information about purple sprouting broccoli
and other vegetables in the brassica family visit
is a wonderful, healthy salad to try when the season
for fresh, British greens begins. By not blanching the
green vegetables too much, you will still taste the
delicious, crisp texture and freshness. If you cannot
get purple sprouting broccoli, then just buy any colour
broccoli, with tender stems. Using soya sauce and lime
as a dressing helps to bring a salty and oriental flavour
to this summery dish.
for Purple Sprouting Broccoli Summer Salad
400g fresh purple sprouting broccoli
300g fresh British asparagus
200g fresh radish
200g fresh podded peas
100g sesame seeds
50ml rapeseed, grapeseed or other vegetable oil
Zest and juice of 1 lime
2 tbsp soya sauce
Half tsp sugar
Sea salt and pepper
to make Penne with Purple Sprouting Broccoli
prepare the vegetables. Wash and trim the purple sprouting
broccoli, the asparagus and the radish.
the broccoli and asparagus into 3 cm pieces, and slice
the radish thinly.
Place the radish in a bowl of cold water.
a double layered steamer, boil some water and steam
the purple sprouting broccoli, the asparagus pieces
and the peas for approximately 5 - 7 minutes. The
vegetables should be quite tender, but still green
and slightly crisp.
the vegetables from the steamer and set aside to cool
on a clean preparation tray.
a little jug mix together the sesame seeds, rapeseed
oil, zest and juice of the lime, the soya sauce, sugar,
a pinch of sea salt and a generous grating of black
a roomy salad bowl, mix together the steamed purple
sprouting broccoli, asparagus and peas.
the drained radish slices.
the soya and lime dressing.
the salad well and serve.
with permission of Love
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