Roasted Purple Sprouting Broccoli Recipe with Toasted Buckwheat

It’s purple sprouting broccoli (or PSB for those into abbreviations) season from late March/early April to mid-June. PSB is one of our faves, and it’s not just the beautiful indigo-hued tops that we love, but the fact that it is so tender you eat all of it – heads, leaves and stalks. But don’t steam it or boil it because you will lose the colour broccoli, so we say roast it. Roasting broccoli adds more flavour and not to mention those crispy leaves and charred edges. So here’s a quick recipe to make the most of your PSB. The combo of the roasted garlic, chilli, crunchy toasted buckwheat, seeds and let’s not forget the unctuous nut butter dressing will make this one a hit. Serve warm as side dish or cold, as a salad. Generously, drizzle over the dressing, you won’t regret it.


Total Time: 45 m I Prep: 15 m I Cook: 30 m I Difficulty: Easy


Serves 4


  • 350g purple sprouting broccoli
  • 1-2 red chillies, sliced and deseeded
  • 3 garlic cloves, sliced
  • 50g buckwheat groats
  • 1tsp cumin seeds
  • 1 tsp novella seeds
  • 2 tbsp smooth nut or seed butter
  • Juice of half a lemon
  • 2 tsp maple syrup or honey
  • 1 tbsp olive oil
  • Water to thin


  • Preheat the oven to 200/180C (fan).
  • Place the broccoli, chilli and garlic in a roasting pan with a good glug of olive oil, salt and pepper. Mix to coat in the oil and put in the oven to roast. Roast until the edges and leaves of the broccoli char slightly, about 15-20 minutes.
  • While the broccoli roasts, heat a medium-sized frying pan and add olive oil. Once the oil is hot, add the buckwheat and spread it across the pan in a thin layer. After a minute or 2, add the seeds. Stir with a wooden spoon to prevent burning and cook until the buckwheat is deep golden brown and starts to pop. Place the cooked buckwheat and seeds on kitchen roll to drain off the excess oil.
  • Make your dressing by adding the nut or seed butter, lemon juice, syrup, oil, 1-1 1/2 tbsp of water a pinch of salt & pepper. Whisk together with a fork or put the lid on the jar shake until well combined. Taste the dressing and adjust as you wish, adding more lemon, or water to thin it.