Roasted purple sprouting salad with mediterranean flavours
Author: Liz Asteraki
Recipe type: Salad
A sort of panzanella/niçoise hybrid, with lots of Mediterranean flavours
- 8 cherry tomatoes, cut in ½ crossways
- good olive oil
- 3 eggs
- 200g purple sprouting broccoli, cut into even-sized pieces
- 150g stale sourdough or ciabatta, broken into chunky bite-sized pieces
- 2 tbsp capers
- 12 black olives
- handful of basil leaves
- lemon juice, to taste
- First, make the roasted tomatoes (you could make them in advance and store them in an airtight container in the fridge). Line a baking tray with greaseproof paper, place the tomatoes on the tray, cut side up, and drizzle with olive oil and season with salt and pepper. Roast at 180˚C for 45 mins.
- Put the eggs in a pan of cold water. Bring to the boil and cook for 8-10 mins, depending on size. Drain and refresh in very cold water to stop the edges of the yolks from turning grey. Toss the purple sprouting broccoli in a baking tray with a little oil to coat and season with salt and pepper. Toss the bread in oil on another tray and season. Roast at 200˚C. The bread will take 20-25 mins or so to crisp up. The broccoli might take a little longer, depending on size; it should be just starting to brown and crisp up. Toss both half way through.
- Blitz the basil leaves with 4 tbsp oil (a hand blender is ideal). Add a squeeze of lemon to taste. To serve, carefully peel the eggs and cut into wedges. Toss gently with the rest of the ingredients, drizzling in the basil oil dressing and seasoning with salt and pepper to taste.