Wood-Fired Purple Sprouted Broccoli Recipe
Wood-Fired Purple Sprouted Broccoli Recipe
Purple Sprouting Broccoli is a hardy, leafy cousin of the green variety – punchier in flavour, with tender stems and a slight bitterness that loves a bit of heat.
When roasted, the tips crisp up, the stalks soften, and that earthy flavour comes alive. Perfect for pairing with bold dressings and something with a bit of fire.
This seasonal dish brings out the best in Purple Sprouting Broccoli. We grow ours just a few steps from the kitchen door, but you can pick up a bunch from a good grocer or farmers’ market.
Look for stems with a bit of bite and plenty of leafy tips as they’ll crisp up beautifully in the heat.
Roasted hard in the wood oven (or a hot household oven does the job too), the broccoli turns smoky and crisp-edged. Then comes the preserved chilli yogurt for a hit of heat and tang, and a walnut salsa that brings crunch, depth, and just enough paprika warmth.
This one’s all about letting the veg do the talking.
Ingredients:
For the Purple Sprouting Broccoli:
- 1 bunch of Purple Sprouting Broccoli (about 300g)
- Olive oil (for drizzling)
- Sea salt and freshly ground black pepper
- 2 cloves garlic, minced.
- 1 tbsp lemon zest
For the Preserved Chilli Mayo:
- 1/2 cup mayonnaise (yoghurt works great too!)
- 1 tbsp preserved chilli (or preserved chilli paste)
- 1 tsp lemon juice
- 1 tbsp extra virgin olive oil
- Salt to taste
For the Walnut Salsa:
- 1/2 cup walnuts roughly chopped.
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar (or apple cider vinegar)
- 1/2 tsp smoked paprika.
- 1 tbsp fresh parsley, chopped.
- 1/2 tsp red pepper flakes (optional for more heat)
- Salt and pepper to taste
Method
1. Prepare the Wood Oven:
Preheat your wood oven to around 400°F (200°C). The oven should have a nice, even heat. If you are using a wood-fired pizza oven, let it burn down a little to ensure a consistent temperature.
2. Prepare the Purple Sprouting Broccoli:
Trim any tough ends of the broccoli and cut into smaller pieces, if desired. The florets should stay relatively intact.
Drizzle olive oil over the broccoli and season with sea salt, pepper, minced garlic, and lemon zest. Toss it all together to coat evenly.
3. Cooking the Broccoli in the Wood Oven:
Place the broccoli directly onto a baking tray or a cast-iron skillet that can withstand high heat.
Put it in the wood oven and roast for about 15-20 minutes, depending on the size of your broccoli. Halfway through, toss or turn the broccoli to ensure even cooking. The broccoli should be tender and slightly charred at the tips, with a hint of smokiness from the wood oven.
4. Prepare the Preserved Chilli Yogurt:
While the broccoli is roasting, mix the Greek yogurt, preserved chili, lemon juice, olive oil, and salt in a small bowl. Stir well to combine. The preserved chili will give the yogurt a tangy, spicy flavour that will complement the smokiness of the broccoli.
5. Prepare the Walnut Salsa:
In a small pan, heat the olive oil over medium heat. Add the chopped walnuts and toast them lightly for about 3-4 minutes, stirring frequently to avoid burning. Once toasted, remove from heat and add the balsamic vinegar, smoked paprika, red pepper flakes (optional), parsley, salt, and pepper. Stir until well mixed.
6. Assemble the Dish:
Once the broccoli is roasted and nicely charred, remove it from the oven.
Plate the broccoli and drizzle the preserved chilli yogurt generously over the top.
Spoon the walnut salsa over the yogurt and broccoli, making sure each bite gets a little of everything.
7. Garnish and Serve:
For a little extra freshness, you can garnish with extra parsley or a few lemon wedges on the side.
Catch it in action!
Watch Head Chef Andy bring this dish to life over on our YouTube channel - watch the episode.
