There is nothing I love more than when wild garlic is in Season and PSB (Purple Sprouting Broccoli) arrives. What else shouts out that Spring is here than a taste of this! Eat with boiled new potatoes, pasta or roast potatoes if the weather is a little milder. A super quick and easy midweek meal for any busy person to make and enjoy hot or cold the next day. The perfect, healthy, vegan meal to enjoy this Spring.
Method
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- Toast the pine nuts in a dry frying pan until they are browning round the edges.Â
- Keep a close eye on them and stir them around in the pan as they can easily burn!
- Cool for 5 minutes, then add to a blender or food processor and pulse or grind until gritty but not a paste.
- Add your wild garlic, lemon juice and 3Â tablespoons of good quality olive oil – we used lesbian donkey
- Blend and add more oil until you are happy with the consistency.
Put into a clean airtight container and keep in the fridge for up to four days.
Or portion into an ice tray and freeze – this will keep for months.
I love to eat this with seasonal Purple sprouting broccoli with new potatoes or pasta for a quick easy meal.
Roasted PSB:
- Heat the oven to 200°C fan/Gas 8.Â
- Rinse the broccoli and cut into bite-sized florets. Make sure each floret has a long piece of stalk attached, around cut ½ to 1cm thick
- Put the broccoli onto a shallow oven tray, toss in some light olive oil and season with salt. Roast for 4 minutes.Â
- Stir or toss, then pop back in the oven to continue roasting for a further 3-4 minutes or until the broccoli is done. It should be green and the leaves a bit crunchy.
Mix all together and enjoy hot and cold leftovers for lunch the next day.
