Pic of Roasted purple sprouting salad with Mediterranean flavours

Roasted purple sprouting salad with Mediterranean flavours

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Roasted purple sprouting salad with Mediterranean flavours

Serves 2 1h 45 min
Roasted purple sprouting broccoli tossed with capers, olives, roasted cherry tomatoes and crunchy croutons and topped with fresh basil and hard boiled eggs. This is a rustic panzanella-niçoise salad hybrid, combining strong Mediterranean ingredients to great effect. Nothing more is needed for an excellent vegetarian meal.


  • 8 cherry tomatoes, cut in ½ crossways
  • olive oil
  • 3 eggs
  • 200g purple sprouting broccoli, cut into even-sized pieces
  • 150g stale sourdough or ciabatta, broken into chunky bite-sized pieces
  • handful fresh basil leaves
  • lemon juice, to taste
  • 2 tbsp capers
  • 12 black olives
  • salt and pepper


Prep time: 15 min
Cooking time: 1h 30 min
  • Step 1

    Preheat oven to 180°C/Gas 4. First, make the roasted tomatoes (you could make them in advance and store them in an airtight container in the fridge).
  • Step 2

    Line a baking tray with greaseproof paper, place the tomatoes on the tray, cut side up, and drizzle with olive oil and season with salt and pepper. Roast for 45 minutes.
  • Step 3

    Put the eggs in a pan of cold water. Bring to the boil and cook for 8-10 minutes, depending on size. Drain and refresh in very cold water to stop the edges of the yolks from turning grey.
  • Step 4

    Increase oven temperature to 200°C/Gas 6. Toss the purple sprouting broccoli in a baking tray with a little oil to coat and season with salt and pepper.
  • Step 5

    Toss the bread in oil on another tray and season. Roast. The bread will take 20-25 minutes or so to crisp up.
  • Step 6

    The broccoli might take a little longer, depending on size; it should be just starting to brown and crisp up. Toss both half way through.
  • Step 7

    Blitz the basil leaves with 4 tablespoons of oil (a hand blender is ideal). Add a squeeze of lemon to taste.
  • Step 8

    To serve, carefully peel the eggs and cut into wedges. Toss gently with the rest of the ingredients, drizzling in the basil oil dressing and seasoning with salt and pepper to taste.