'Catalan' purple sprouting broccoli
Serves: 6
Prep time: 10 minsTotal time: 
Recipe photograph by Ant Duncan
'Catalan' purple sprouting broccoli
‘This is a twist on the classic dish Catalan spinach, using instead one of my favourite vegetables: purple sprouting broccoli. Served with fragrant toasted pine nuts, sweet sultanas and a garlicky extra-virgin olive oil, this dish is bright, colourful and super tasty, and pairs perfectly as a lighter element with the other more substantial components of the meal.’
Serves: 6
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
206Kcal
Fat
13gr
Saturates
1gr
Carbs
16gr
Sugars
15gr
Fibre
3gr
Protein
5gr
Salt
0.6gr
José Pizarro
Originally from Extremadura, western Spain, José Pizarro is an award-winning chef and bestselling author of five cookbooks. He runs a tapas bar and restaurants in London and Surrey, and recently opened two new restaurants at The Royal Academy of Arts
See more of José Pizarro’s recipes
José Pizarro
Originally from Extremadura, western Spain, José Pizarro is an award-winning chef and bestselling author of five cookbooks. He runs a tapas bar and restaurants in London and Surrey, and recently opened two new restaurants at The Royal Academy of Arts
See more of José Pizarro’s recipes
Ingredients
- 120g sultanas
- 2 tbsp extra-virgin olive oil
- 2 garlic cloves, finely sliced
- 75g pine nuts
- 400g purple sprouting broccoli, trimmed
- sea salt flakes
Step by step
- Soak the sultanas in boiling water for 10 minutes to plump them up.
- Meanwhile, gently warm the oil with the garlic and set aside to infuse for 10 minutes. Toast the pine nuts over a low heat in a dry frying pan until golden all over. Tip into a bowl.
- Boil the broccoli in salted water for 3-4 minutes until the stems are tender then tip into a serving bowl. Drain the sultanas and scatter them over the broccoli, along with the pine nuts. Drizzle with the infused oil and season with flaky sea salt and freshly ground black pepper. Serve with the lamb.
