Make this charred purple sprouting broccoli dish, then check out our garlic butter gnocchi with purple sprouting broccoli, broccoli and blue cheese salad and more purple sprouting broccoli recipes.

This makes a great starter or lunch, served with crusty bread to mop up the tahini yogurt. To keep the purple sprouting broccoli from losing its colour and bite during cooking, stick to griddling or stir-frying.

This variety is actually quicker to prepare and cook than standard broccoli. Simply trim the stems and boil or steam for a shorter time – the tender stalks and florets will cook through rapidly.


  • 80ml rapeseed oil, plus 1 tsp
  • 1 large garlic clove, very thinly sliced
  • 1 tbsp pumpkin seeds
  • ½ tbsp sesame seeds
  • ½ tsp cumin seeds
  • 1 tsp pink peppercorns, lightly crushed
  • ¼ tsp smoked paprika
  • ¼ tsp dried chilli flakes
  • 230g purple sprouting broccoli, stalks trimmed
  • 300g thick greek yogurt
  • 2 tbsp runny tahini


  • STEP 1

    Put 80ml oil and the garlic into a large frying pan over a medium heat. Cook for 2 mins or until fragrant and just starting to sizzle. Add all the cumin seeds and peppercorns, and cook over a low-medium heat for 5-6 mins or until the garlic is golden and the spices are aromatic. Remove from the heat and stir in the paprika, chilli and ½ tsp salt. Leave to cool.

  • STEP 2

    Put the broccoli in a large bowl and drizzle with 1 tsp oil. Toss together with plenty of seasoning. Heat a large, lidded frying pan over a high heat. Once hot, add the broccoli in a single layer. Cook on all sides, turning occasionally, for 4-5 mins or until charred around the edges. Add a splash of water, then cover, reduce the heat, and leave to steam for a few minutes until the water evaporates and the broccoli is tender.

  • STEP 3

    Meanwhile, combine the yogurt and tahini in a bowl, season lightly, then spread around the base of a serving plate. Top with the broccoli and drizzle generously with the spiced seeds and oil.


Goes well with


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