Tender purple-sprouting broccoli and tangy zesty oranges are the stars of this colourful dish – imagine all the nutrients that go into each mouthful!
Eco-chef & Guardian columnist @cheftomhunt first published this recipe in his book “Eating for Pleasure, People & Planet. #RootToFruitEating coined by celebrates seasonal, local produce and this recipe is no exception. If you can get outdoors on a crisp winter’s day then do this and report back!
Serves 6
Ingredients
• 500g purple sprouting broccoli, large pieces cut in half lengthwise
• 2–4 tbsp light olive oil
• 3 cardamom pods, ground in a pestle and mortar, husks removed
• 1-2 chilli peppers
• 2 oranges
• 4 tbsp sprouted grains/pulses (optional)
• Salt
Method
1. Heat a griddle pan or barbecue to a medium-high heat. Meanwhile toss the purple sprouting broccoli in olive oil and season with salt. Grill on all sides until slightly charred then place in a bowl with a lid to allow them to finish cooking in their own steam.
2. Cut one of the oranges into five to 10 millimeter thick slices with the skin on if organic or peeled if not, then place them on the grill for a few minutes until slightly blackened then flip and cook equally on the other side.
3. Add the orange slices to the bowl with the purple sprouting broccoli and season with cardamom, half the Aleppo pepper and a squeeze of orange juice. Toss together and serve on a platter, sprinkled with the remaining chilli peppers.
