Griddled purple sprouting broccoli and potato salad with mustard and walnut dressing
Salads
Griddled purple sprouting broccoli and potato salad with mustard and walnut dressing
A slightly tangy vegetarian salad, hearty enough for a main course. If you don't have a griddle pan, fry off the potatoes in a frying pan, adding the purple sprouting broccoli to warm through before serving with the dressing. You can also make this with normal broccoli out of the purple sprouting season.
Ingredients
- 2 tbsp crème fraîche
- juice of ¼ lemon
- handful toasted walnuts, roughly chopped
- ½ tsp coarse grain mustard
- 1 tbsp fresh parsley, chopped
- 150-200g purple sprouting broccoli
- 2 large potatoes
- salt and pepper
Method
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Step 1
To make the dressing, mix the crème fraîche, lemon juice, walnuts, mustard and parsley together in a small bowl and season to taste.
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Step 2
Cook the purple sprouting broccoli in a pan of boiling water for 3 minutes. Drain and refresh in a bowl of cold water, then drain again.
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Step 3
Cook the potatoes for about 10-12 minutes, or until just tender, then drain and leave until cool enough to handle. Cut into wedges, leaving the skin on. Heat a griddle pan and toss the purple sprouting broccoli and potatoes in just enough oil to coat.
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Step 4
Season, then griddle until griddle lines form on the veg. Serve tossed together in a large serving bowl, drizzled with the dressing.
