Purple sprouting broccoli with cashew crumbs recipe
Created by The Tesco Recipes team
Earthy and sweet purple sprouting broccoli are teamed with garlic and lemon cashew nut crumbs to create a superb side dish. Serve this plant-based recipe at your next Sunday roast for something deliciously different and impressive!
See method- Serves 6
- Takes 20 mins
- 147 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 2 x 200g packs Tesco Finest Purple Sprouting Broccoli, any larger stems halved lengthways
- 4 tbsp olive oil
- 1 garlic clove, sliced
- ½ tsp dried mixed herbs
- 4 tbsp dried white breadcrumbs
- 1 lemon, zested
- 25g cashew nuts (or grated Parmesan)
Each serving contains
- Energy
- 610kJ 147.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 0.4g
- Sugars
- 3g
of the Reference intake
Carbohydrate 9.9gProtein 4.3gFibre 0.4g
Method
- Put the broccoli in a saucepan, cover with water and add a pinch of salt. Bring to a simmer over a medium heat, then cover and cook for 6-8 mins until the stems are tender when pierced with a knife.
- Meanwhile, heat 2 tbsp oil in a frying pan over a medium heat and fry the garlic for 1 min. Add the herbs and the breadcrumbs and cook, stirring, for 2-3 mins until the breadcrumbs are golden brown and crunchy. Tip into a bowl and leave to cool.
- Toss the broccoli with 2 tbsp oil and a little seasoning. Heat a griddle pan over a high heat. Once very hot and lightly smoking, cook the broccoli in batches for 2 mins each side to lightly char.
- Stir the lemon zest and cashews (or Parmesan) into the crumbs, then sprinkle over the broccoli to serve.
- See more Purple sprouting broccoli recipes
