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

Salads

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

Name: Griddled purple sprouting broccoli and potato salad with mustard and walnut dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2

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.