Purple Sprouting Broccoli with Chilli and Sesame Dressing
This is something a little different to ring the changes whilst we have an abundance of sprouting broccoli. I think it goes very well with most oriental dishes or just by itself with some steamed rice.
This recipe is taken from Delia’s Vegetarian Collection.
12 oz (350 g) purple sprouting broccoli
For the dressing:
1 level teaspoon sesame seeds
1 dessertspoon sesame oil
1 dessertspoon lime juice
1 teaspoon Thai fish sauce
1 dessertspoon Japanese soy sauce
1 small red chilli, deseeded and finely chopped
You will also need a saucepan fitted with a fan steamer.
First prepare the broccoli by cutting it into even-sized pieces – stalks and all.
Then place the saucepan fitted with a fan steamer on the heat then add the broccoli and pour in about an inch of boiling water from the kettle then sprinkle with salt. Put a lid on and time it for about 4 minutes.
Meanwhile, to make the dressing, you need first of all to toast the sesame seeds. To do this use a small, solid frying pan, pre-heat it over a medium heat without oil, then add the sesame seeds and toast them, moving them around in the pan to brown them evenly.
As soon as they begin to splutter, pop and turn golden, they're ready, which will take about 1-2 minutes. Then just remove them to a serving bowl and simply stir in all the rest of the ingredients.
When it's cooked, remove the broccoli from the steamer and transfer to a warm serving bowl. Then drizzle over the dressing all over. Toss it around and serve straight away.