Pic of Griddled purple sprouting broccoli and potato salad with mustard and walnut dressing

Griddled purple sprouting broccoli and potato salad with mustard and walnut dressing

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Salads

Griddled purple sprouting broccoli and potato salad with mustard and walnut dressing

Serves 2 35 min
A slightly tangy vegetarian salad, hearty enough for a main course. If you don't have a griddle pan, fry off the potatoes in a frying pan, adding the purple sprouting broccoli to warm through before serving with the dressing. You can also make this with normal broccoli out of the purple sprouting season.

Ingredients

  • 2 tbsp crème fraîche
  • juice of ¼ lemon
  • handful toasted walnuts, roughly chopped
  • ½ tsp coarse grain mustard
  • 1 tbsp fresh parsley, chopped
  • 150-200g purple sprouting broccoli
  • 2 large potatoes
  • salt and pepper

Method

Prep time: 15 min
Cooking time: 20 min

  • Step 1

    To make the dressing, mix the crème fraîche, lemon juice, walnuts, mustard and parsley together in a small bowl and season to taste.

  • Step 2

    Cook the purple sprouting broccoli in a pan of boiling water for 3 minutes. Drain and refresh in a bowl of cold water, then drain again.

  • Step 3

    Cook the potatoes for about 10-12 minutes, or until just tender, then drain and leave until cool enough to handle. Cut into wedges, leaving the skin on. Heat a griddle pan and toss the purple sprouting broccoli and potatoes in just enough oil to coat.

  • Step 4

    Season, then griddle until griddle lines form on the veg. Serve tossed together in a large serving bowl, drizzled with the dressing.

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