This refreshing starter comes from the spring section my latest book The Great British Vegetable Cookbook (see Books page). For further information on what to do with purple sprouting broccoli, turn to the Read Now pages.
Serves 4
450g/1lb purple sprouting broccoli
2 tablespoons tahini paste
2 teaspoons caster sugar
2 teaspoons lemon juice
1 tablespoon naturally brewed soy sauce
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 water.
4 Divide the broccoli between 4 plates, drizzle with the tahini sauce and serve.
