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.
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