A woman I work with has an allotment and grows all the best veggies, including purple sprouting broccoli, my favourite food on the planet. Earlier this week we were discussing food, as we often do, and she told me how much she loves to grow her own produce as there’s a real sense of satisfaction when eating it. The next morning I arrived at work to find a bunch of beautiful homegrown purple sprouting on my desk. It was a great start to the day!
I love cooking with local, good quality produce so I couldn’t wait to create a recipe centred on these scrummy leafy greens. I roasted the florets, stirred through some quinoa and cherry tomatoes, topped with pan-fried halloumi and covered in a simple lemon and caper dressing. Healthy, happy and homegrown.
- 150g purple sprouting or tenderstem broccoli
- 75g uncooked quinoa, or 180g of pre-cooked
- 10 cherry tomatoes, halved
- 100g halloumi, sliced
- Handful of parsley, roughly chopped
- Handful of pumpkin seeds
- Handful of sunflower seeds
For the lemon and caper dressing
- Juice and zest of half a lemon
- 2 tsp capers, roughly chopped
- 1 small garlic clove, crushed
- 3 tbsp olive oil
- Pinch of chilli flakes
- Salt and pepper
- Pre-heat the oven to 200°C (180°C fan).
- If cooking the quinoa yourself: rinse the grains in a sieve under running cold water, drain and pop into a saucepan. Add twice as much water as there is quinoa and bring to the boil. Reduce to a simmer and cook for around 20 minutes.
- Cut each broccoli floret in half, place on a baking tray and drizzle with olive oil, salt and pepper. Cook for 15-20 minutes until browned in places and the leaves are crispy.
- While the quinoa and broccoli is cooking, make the dressing. Whisk the lemon juice and olive oil until combined. Add the chopped capers, garlic, lemon zest, chilli flakes and a good grind of salt and pepper and mix again. Set aside.
- Heat a little oil in a frying pan on a low heat and add the tomato halves. Cook for a few minutes until heated through. Place into a large bowl. Pop the halloumi slices into the pan and cook for 2-3 minutes on each side until golden.
- While the halloumi cooks, drain the quinoa and add to the bowl, followed by the roasted broccoli. Add the seeds and parsley and roughly mix.
- Place the quinoa and broccoli mix onto a plate, followed by the slices of halloumi. Top with lemon zest, parsley and a pinch of chilli flakes and drizzle the lemon and caper dressing over the top.