Here’s a tasty, balanced lunchtime dish combining seasonal purple sprouting broccoli – catch it in its short growing season! – or you can use ordinary summer broccoli instead.
Small bunch purple sprouting broccoli
1 tin of chickpeas
Pinch of chilli flakes
Juice of 1/2 lime
Sesame seeds.
Salad leaves
Small bunch radishes
Dressing
2 tablespoons tahini
Juice of 1/2 lime
Pinch salt
1/2 clove garlic crushed
Teaspoon of sesame seeds
First make the dressing by whisking the ingredients together, adding enough warm water to make a smooth pouring sauce. Don’t be alarmed if the tahini becomes stiff at this point, keep gradually adding more water until it thins down again.
Arrange salad leaves on a platter with sliced radishes.
Quickly stir fry the broccoli for a minute to retain its crispness, add the chickpeas and sprinkle with the lime juice and a pinch of chilli flakes and sesame seeds.
Arrange on top of the salad leaves and drizzle with the tahini dressing.
Nice topped with a poached egg for a quick lunch.