Make up this fresh spring salad, then check out our purple sprouting broccoli in oyster sauce and more purple sprouting broccoli recipes.


  • 200g purple sprouting broccoli, trimmed
  • 100g peas
  • a few leaves soft lettuce
  • 2 spring onions, finely sliced
  • half a punnet salad cress
  • 125g ball buffalo mozzarella or burrata


  • 1 tsp English mustard powder
  • 1 garlic clove, crushed
  • 1 tbsp white wine vinegar
  • 1 tbsp extra-virgin rapeseed oil
  • a pinch sugar
  • 3 large mint leaves, shredded


  • STEP 1

    Heat a steamer over a pan of simmering water. Add the broccoli and cook for for 3-5 minutes until the stems are tender when pierced with a knife. Transfer to a bowl of ice-cold water to refresh and cool. Steam the peas for just a minute or two (or a little longer if they are frozen), then add to the broccoli bowl. Drain them together, patting dry with kitchen paper.

  • STEP 2

    Spread the soft lettuce leaves over a platter or between two plates. Scatter with the broccoli, peas, spring onions and cress, then tear over the mozzarella or burrata.

  • STEP 3

    Whisk the dressing ingredients with some salt and pepper and a tsp of water. Drizzle over the salad, and serve.



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