Ingredients
- 1 lb purple sprouting broccoli ( trimmed weight)
- 3 tbsps olive oil
- 1/2 tsp cumin seeds
- 1 plump garlic clove peeled and finely chopped
- 1/4 onion peeled and chopped
- 4 tbsps chicken or vegetable stock
- 1/2 lb cherry tomatoes, halved
Servings:
Instructions
- Heat the oil in a wok over a medium high flame and when hot add the cumin seeds. Fry for a few seconds then add the garlic and onions. Stir fry for a few seconds.
- Add the broccoli and salt and stir until the broccoli is bright green. Add the chicken broth then cover, turn heat to medium and cook for 2-3 minutes until the broccoli is done but retains some crispness.
- Meanwhile lightly salt the tomatoes.
- Remove the cover from the wok and increase the heat to dry out the liquid. Add the tomatoes, stir for 30 seconds then serve.
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