Page title and description


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
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
PT15M
Cooking time:
20 min
PT20M
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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.