Warm Tenderstem® Broccoli, Black Garlic & Chickpea Salad Recipe

Ingredients

200g Tenderstem® or purple sprouting broccoli
2 black garlic cloves
1 lemon
2 tbsp olive oil
Sea salt
Freshly ground pepper
400g tin of chickpeas
1 tsp smoked paprika
A handful of mint, leaves only
A head of sprout tops
2 tbsp water

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Method

1. Trim the ends from the Tenderstem®. Halve any thicker stems. Trim the sprout tops. Finely shred the leaves, discarding any thick stems.

2. Peel 2 black garlic cloves and mash them till smooth with the back of a knife. Pop in a bowl. Zest and juice the lemon into the bowl. Stir in 1 tbsp olive oil and a pinch of salt and pepper.

3. Drain the chickpeas and rinse with cold water. Finely chop the mint leaves.

4. Place a large frying pan on a medium-high heat. When hot, add 1 tbsp olive oil and the Tenderstem®. Cook for 5-6 mins, turning every few mins till the broccoli is lightly charred. Lift out of the pan using tongs, and pop onto a plate.

5. Tip the chickpeas into the pan and toss for 1-2 mins. Add in the sprout tops with 2 tbsp water and cook for 3 mins till the sprout tops have wilted. Add 1 tsp smoked paprika and toss. Pour in half the black garlic dressing and fold through.

6. Spoon the sprout tops and chickpeas onto a couple of plates. Divide the Tenderstem® between the plates. Drizzle over the remaining dressing and finish with chopped mint leaves to serve.