Char-grilled purple sprouting broccoli with anchovy dressing

Char-grilled broccoli with lemon anchovy dressing

I’ve been making this dressing regularly during purple sprouting broccoli season. Freshly squeezed lemon provides a zingy lift while the anchovies give it substance and highlight that salty, umami punch. Use it with broccoli, drizzle it over warm potatoes and salad leaves.

Char-grilled broccoli with lemon anchovy dressing


500g purple sprouting broccoli

3 anchovy fillets, finely chopped

1tsp Dijon mustard

1 small clove garlic, minced

3tbsp olive oil, plus additional oil for the broccoli

1 tbsp lemon juice

Pinch of chilli flakes

Salt and pepper

Wash the broccoli and steam for a couple of minutes to soften slightly. Plunge in cold water and then dry. Place in a bowl and drizzle with olive oil. Mix to coat lightly. Season.

Heat a char-grill pan and when hot, lay the broccoli and allow to char on all sides.

Meanwhile, mix the dressing ingredients in a bowl and once the broccoli is ready, place on a serving plate and drizzle with the dressing.