Warm Salad of Sprouted Peas & Sprouting Broccoli
Saturday morning recipes with Simon Mayo & Nigel Barden
Every week on Simon Mayo's Saturday show, we're joined by food and wine expert, Nigel Bardon, who talks us through incredible recipes and the wines that go with them. As well as satisfying your taste buds, we also satisfy your ears with a classical track that compliments the food perfectly.
Simon Mayo's show is on from 10am until 1pm every Saturday and you can listen here.On Saturday 30th March we made Warm Salad of Sprouted Peas & Sprouting Broccoli.
The full recipe is below:
Warm Salad of Sprouted Peas & Sprouting Broccoli
By Nick Barnard from Eat Right (Kyle Books)
We all yearn for fresh food. And there’s nothing quite so vigorous, appealing & tasty as freshly harvested spring vegetables & salads. What is so wonderful about sprouting your own vegetable seeds & pulses for salads is that you can enjoy this spring-like energy all year round. Sprouted peas provide amino acids, fibre, minerals & carbohydrates, as well as vitamins A & C. Purple & white sprouting broccoli is also wonderfully nutritious, & being hardy, will survive frosts & snow. It is particularly welcome in the late winter/early spring, between Brussels sprouts & first spring cabbage. Choose very fresh, short & tender stemmed sprouting broccoli, or discard ruthlessly the fatter, woody stems.
Serves 4
Prep time 10 mins
Cooking time 10 mins
Ingredients
As much extra virgin olive oil, lard, ghee or coconut oil as you like
3-4 large handfuls of short stemmed, very young & fresh sprouting broccoli
150g sprouted organic peas (Nigel said you can use everyday garden peas)
A bunch of flat-leaf parsley, coarsely chopped
Flaked sea salt & freshly ground black pepper
Method
Melt/heat your favourite fat in a wok or frying pan over a medium heat. I prefer a slightly caramelised ghee as this adds a subtle nutty flavour.
Throw in your sprouting broccoli & sauté quickly, tossing & turning; after a few minutes add the peas. Continue to toss & turn lightly for a minute or two.
Pour over any remaining fat & mix the parsley into the salad.
Season as you see fit. Serve warm or at room temperature.
Variations
Sauté some bacon & lightly cook your sprouted peas in its fat.
Stir-fry some coarsely chopped mushrooms, especially chanterelles – add some roughly chopped garlic, before adding your sprouted peas.
Garnish with coarsely chopped parsley.
Fry the sprouted peas on their own in butter, just for a few moments, add a sprinkle of flaked sea salt & coarsely ground black pepper, & enjoy wiping out the bowl with a slice of sourdough bread.
Note from Nigel:
I crumbled over some Greek Feta cheese & served alongside it, Binary Botanical, a 4% bevvie brewed with organic hop leaves in Billinghurst, West Sussex, which tastes like an intriguing dry Prosecco.
The non-alcoholic drink is also brewed from hops (Amarillo & Cascade), but only to 0.5% abv, by the talented team at Thornbridge brewery in Bakewell, Derbyshire
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