Purple Sprouting Broccoli, Preserved Lemon & Pea Puree

I am lazy with PSB (purple sprouting broccoli). I always roast or sauté, then expect it to sit on the side of the main event. Not this time though - this makes a gorgeous main plate (don’t forget the protein rich peas hiding underneath) and can be served with herby wild rice or grains and seeds to give it more texture. It’s also a great summer dish served hot or cold, and would be lovely to take to someone’s house as a minimal effort, impressive looking dish.

Ingredients

• 200g peas

• 1 large smoked garlic clove (you can use regular too), grated

• 1 preserved lemon, finely chopped

• 4 tbsp olive oil

• 1 tbsp tarragon leaves (or thyme if you can’t find tarragon)

• 2 tbsp apple cider vinegar

• 3 tbsp water

• 200g purple sprouting broccoli

Method

1. Boil the peas for 3-4 minutes till soft, then strain and set to one side

2. Add the peas along with the garlic, preserved lemon, olive oil, tarragon leaves, apple cider vinegar and water to a blender and blitz until smooth. Taste and add salt and pepper till perfect

3. In a frying pan sauté the purple sprouting broccoli. Add a little oil and on a medium heat, till the broccoli begins to soften. After around 4 minutes place a lid on the pan for a further 4 minutes till the broccoli is beginning to turn bright purple and green. Take the lid off and finish cooking till the stems are soft but have a little bite

4. Build the dish by starting with the puree on the plate at the bottom, then adding the broccoli. Feta or manouri cheese are beautiful crumbled on top of this for a vegetarian alternative.