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

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

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.

Category

Salad recipes  

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 & pepper

Method

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