This refreshing starter comes from the spring section my latest book
Simply Veg: A Modern Guide to Everyday Eating(see Books page). For further information on what to do with purple sprouting broccoli, turn to the Read Now pages.
450g/1lb purple sprouting broccoli
2 tablespoons tahini paste
2 teaspoons caster sugar
2 teaspoons lemon juice
1 tablespoon naturally brewed soy
1 tablespoon sake
1 Trim and pare your
broccoli as described on the Read Now pages. Cut
each stem into even-sized pieces.
2 Drop half the purple
sprouting broccoli into a saucepan of boiling unsalted water. Cook for 3 minutes, or until bright green and
just cooked. Remove from the water,
place in a colander and cool under cold running water. Repeat the process with the remaining
broccoli and then dry on kitchen paper.
3 Put the tahini paste into
a small bowl. Using a wooden spoon, beat
in the caster sugar, lemon juice, soy sauce, sake and 3 tablespoons cold
4 Divide the
broccoli between 4 plates, drizzle with the tahini sauce and serve.