Purple Sprouting Broccoli & Roast Turks Turban – September Recipes

Purple sprouting broccoli & roast turks turban recipes

by Bread & Honey

September 03rd 2018

The change of season is upon us, which means two things: the days are getting shorter (which naturally means more time in your PJ’s in front of the TV – hooray), and we have a whole new season of produce to get excited about!

We have picked two of our favourite seasonal ingredients, and given you two simple and delicious recipes to recreate yourselves. Pair these with a roast or as a side dish to your favourite dinners.

Purple Sprouting Broccoli, Anchovy Dressing

Enough broccoli for 4 people (you be the judge!)
8 anchovy fillets
3 cloves garlic
1/2tsp Dijon mustard
100ml red wine vinegar
Juice of 1 lemon
300ml olive oil
1/4tsp sea salt
1/4tsp black pepper

Blanche the broccoli for 3 mins, in boiling salted water.
Mix all other ingredients in a vitamix (or similar appliance).
Drizzle dressing over the blanched broccoli & devour!

Roast Turks Turban Squash

1/2 – 1 Turks Turban squash
2tbsp orange blossom boney
Zest of 1 lemon
2 cloves garlic, minced
1/4 cup chopped parsley
100ml olive oil

Cut squash into bite size pieces & toss in 100ml of olive oil, honey, salt and pepper.
Lay out in a single layer in an oven tray and roast at 180C until squash is fork tender and slightly caramelised.
Meanwhile, make your gremolata by combining the rest of the ingredients.
Sprinkle over your squash and serve warm.


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