Looking for an easy way to use purple sprouting broccoli? This simple recipe brings it together with creamy whipped ricotta, lemon, and a drizzle of chilli oil. It’s a great way to make the most of seasonal Irish-grown vegetables and turn them into something quick, fresh, and perfect for sharing.
Ingredients
120g purple sprouting broccoli
Olive oil
Salt & pepper
180g ricotta
Juice of ½ lemon
Zest of ½ lemon
Salt & pepper
Drizzle of olive oil
1–2 tsp chilli oil (depending on how hot you like it)
Method
Preheat the oven to 190°C.
Trim the very ends of the broccoli stalks, then place on a baking tray. Drizzle with olive oil, season with salt and pepper, and toss well. Roast for 10–13 minutes until tender with slightly crispy edges.
In a bowl, combine the ricotta, lemon juice, lemon zest, salt, pepper, and a drizzle of olive oil. Mix until smooth and creamy. Taste and adjust seasoning if needed.
Spread the whipped ricotta onto a serving plate. Top with the roasted purple sprouting broccoli and finish with a drizzle of chilli oil.