Adapted from a recipe in ” Greens Cook Book” by Deborah Madison and Edward Brown 1988.
Ingredients
- 1 red pepper
- 1 yellow pepper
- 1 garlic clove finely sliced
- 1 tbsp small capers rinsed and drained
- 1 handful kalamata olives stoned
- 3 spring onions finely sliced
- 1 tbsp chopped flat leaf parsley
- 1 tsp marjoram chopped
- 1/2 tsp chilli flakes
- Balsamic vinegar to taste
- 2 lbs purple sprouting broccoli
- sea salt and black pepper to taste
Servings:
Instructions
- Brush the peppers with olive oil and put under the grill, turning, until blistered all over. Cover with a flded cloth and leave for 30 mins then peel of the skins. Open, deseed and cut into strips.
- Mix with the next 7 ingredients, adding 4 tbsps oil and balsamic vinegar to taste. Season.
- Boil or steam the broccoli flortes until just tender- usually about 3-5 mins. Drain on a cloth.
- Mix the broccoli with the rest of the salad. Check seasoning and serve in a wide bowl at room temperature.
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