Purple Sprouting Broccoli & Goats Cheese Salad
Clock Image
Total: 20 mins
A warm salad of heavenly matches, starring seasonal purple sprouting broccoli, pan fried and served with creamy butter beans dressed in a honey, lemon and chilli sauce, fresh watercress and rich dollops of goat’s cheese.
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417 kcal
(per portion)
Ingredients you'll need
  • 1 lemon
  • 1 chilli
  • 40g honey
  • 200g purple sprouting broccoli
  • 400g tin of butter beans
  • 50g watercress
  • 100g Petit Chevre goat's cheese
  • A handful of thyme, leaves only
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Large frying pan
Step by step this way
  • 1.

    Zest and juice the lemon into a bowl. Halve the chilli and flick out the seeds. Finely chop it and add to the bowl. Add 1 tbsp olive oil, 1 tbsp honey and some salt and pepper. Whisk into a dressing and set to one side.

  • 2.

    Trim any dry ends from the purple sprouting broccoli and cut any really thick stems in half lengthways. Drain and rinse the butter beans.

  • 3.

    Set a large frying pan on a high heat for 2-3 mins. Add the broccoli florets with a pinch of salt and dry fry them for 6-8 mins, turning regularly, till charred and slightly softened. Lift out of the pan and onto a plate.

  • 4.

    Place the pan back on the heat and add the butter beans. Pour in the dressing and stir through. Heat the beans and dressing on a gentle heat for 2 mins.

  • 5.

    Arrange the watercress on a couple of plates and spoon over the warm dressed beans. Top with the charred broccoli and dollop over the goat's cheese. Drizzle over the remaining honey and finish with some thyme leaves.

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