Page title and description

Salads
Roasted purple sprouting salad with Mediterranean flavours
Ingredients
- 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
Method
Prep time:
15 min
PT15M
Cooking time:
1h
30 min
PT1H30M
-
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.