Name: Charred purple sprouting broccoli with tahini yogurt and spiced seeds
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: As a starter or lunch
Ingredients: 80ml rapeseed oil, plus 1 tsp; 1 large garlic clove, very thinly sliced; 1 tbsp pumpkin seeds; ½ tbsp sesame seeds; ½ tsp cumin seeds; 1 tsp pink peppercorns, lightly crushed; ¼ tsp smoked paprika; ¼ tsp dried chilli flakes; 230g purple sprouting broccoli, stalks trimmed; 300g thick greek yogurt; 2 tbsp runny tahini

Purple sprouting broccoli on a plate with yogurt and tahini and seeds

80ml rapeseed oil
plus 1 tsp
1 large garlic clove
very thinly sliced
1 tbsp pumpkin seeds
½ tbsp sesame seeds
½ tsp cumin seeds
1 tsp pink peppercorns
lightly crushed
¼ tsp smoked paprika
¼ tsp dried chilli flakes
230g purple sprouting broccoli
stalks trimmed
300g thick greek yogurt
2 tbsp runny tahini

Method

step 1
Put 80ml oil and the garlic into a large frying pan over a medium heat. Cook for 2 mins or until fragrant and just starting to sizzle. Add all the cumin seeds and peppercorns, and cook over a low-medium heat for 5-6 mins or until the garlic is golden and the spices are aromatic. Remove from the heat and stir in the paprika, chilli and ½ tsp salt. Leave to cool.
step 2
Put the broccoli in a large bowl and drizzle with 1 tsp oil. Toss together with plenty of seasoning. Heat a large, lidded frying pan over a high heat. Once hot, add the broccoli in a single layer. Cook on all sides, turning occasionally, for 4-5 mins or until charred around the edges. Add a splash of water, then cover, reduce the heat, and leave to steam for a few minutes until the water evaporates and the broccoli is tender.
step 3
Meanwhile, combine the yogurt and tahini in a bowl, season lightly, then spread around the base of a serving plate. Top with the broccoli and drizzle generously with the spiced seeds and oil.