Purple sprouting broccoli is one of those vegetables that really shines when it’s kept simple. Roasting brings out its natural sweetness, while kale, carrot, and toasted almonds add texture and crunch. Finished with a bright lemon and garlic dressing, it’s an easy way to turn the veg from your Bockety Box into a fresh, satisfying side.
Ingredients
Salad
-
1 bunch kale
-
1 bunch purple sprouting broccoli
-
1 medium carrot, grated
-
30g roasted almonds, roughly chopped
-
Olive oil, for cooking
-
Salt and pepper
Lemon Dressing
-
2 tbsp olive oil
-
2 tbsp lemon juice
-
1 large garlic clove, minced
-
Salt and pepper
Method
-
Prepare the broccoli
Wash the purple sprouting broccoli and shake off excess water.If your purple sprouting broccoli stems feel a little woody, just trim the ends and slice them lengthways before cooking. It helps them cook faster and makes them beautifully tender. Trim off any woody ends and slice the stems in half lengthways, even if they are small.
Place on a baking tray, drizzle with olive oil, and season with salt and pepper. -
Roast
Bake in a preheated oven at 200°C for 16–18 minutes, until tender and lightly roasted. Remove from the oven and set aside. -
Prepare the kale
Remove the kale leaves from the stalks and roughly chop. Place in a large bowl. -
Make the dressing
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper. -
Massage the kale
Pour about two-thirds of the dressing over the kale and gently massage it with your hands for about 40 seconds. This helps soften and tenderise the leaves. -
Assemble the salad
Add the grated carrot, roasted purple sprouting broccoli, and roasted almonds to the bowl. Pour over the remaining dressing and toss everything together. -
Finish and serve
Taste and season with additional salt and pepper if needed. Transfer to a serving plate and enjoy.