Purple Sprouting Broccoli with Sage and Tomato Concasse
In the past few years purple sprouting broccoli has seen a revival, now as soon as its
season begins shops sell it in abundance.
Prep: 10 minutes
Cook: 10 minutes
600g purple sprouting broccoli, washed and trimmed and sliced into 3-4cm
1 garlic clove crushed
2 plum tomatoes, diced into .5mm pieces
a generous handful of sage leaves
4 tbsp of olive oil
maldon salt and freshly ground pepper
To Blanch: Bring a large saucepan of water to the boil and place
the broccoli in it, cook it for 30 seconds then drain the broccoli and refresh it in
ice cold water. Set it aside.
To Cook: Place the oil in a large frying pan or wok over a high
heat. When the oil is hot add the sage leaves and cook them for 30 seconds so that
they are crisp, remove them from the oil and set aside. Add the garlic and broccoli
to the pan and cook it tossing regularly for 2-3 minutes so that the broccoli is hot
but not burnt. Remove the pan from the heat and toss the tomatoes in with the
broccoli so that they are well distributed. Season the broccoli with a little salt
To Serve: Serve the broccoli out onto six plates and scatter the
sage leaves over broccoli and serve.