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Warm Salad of Sprouted Peas & Sprouting Broccoli By Nick Barnard from Eat Right (Kyle Books)

Updated: Oct 8, 2019

We all yearn for fresh food.  And there’s nothing quite so vigorous, appealing & tasty as freshly harvested spring vegetables & salads.  What is so wonderful about sprouting your own vegetable seeds & pulses for salads is that you can enjoy this spring-like energy all year round.  Sprouted peas provide amino acids, fibre, minerals & carbohydrates, as well as vitamins A & C.  Purple & white sprouting broccoli is also wonderfully nutritious, & being hardy, will survive frosts & snow.  It is particularly welcome in the late winter/early spring, between Brussels sprouts & first spring cabbage.  Choose very fresh, short & tender stemmed sprouting broccoli, or discard ruthlessly the fatter, woody stems.


Serves 4

Prep time 10 mins

Cooking time 10 mins

Ingredients

As much extra virgin olive oil, lard, ghee or coconut oil as you like

3-4 large handfuls of short stemmed, very young & fresh sprouting broccoli

150g sprouted organic peas (Nigel said you can use everyday garden peas)

A bunch of flat-leaf parsley, coarsely chopped

Flaked sea salt & freshly ground black pepper 


Method

Melt/heat your favourite fat in a wok or frying pan over a medium heat.  I prefer a slightly caramelised ghee as this adds a subtle nutty flavour.

Throw in your sprouting broccoli & sauté quickly, tossing & turning; after a few minutes add the peas.  Continue to toss & turn lightly for a minute or two.

Pour over any remaining fat & mix the parsley into the salad.

Season as you see fit.  Serve warm or at room temperature.


Variations

Sauté some bacon & lightly cook your sprouted peas in its fat.

Stir-frysome coarsely chopped mushrooms, especially chanterelles – add some roughly chopped garlic, before adding your sprouted peas.

Garnish with coarsely chopped parsley.

Fry the sprouted peason their own in butter, just for a few moments, add a sprinkle of flaked sea salt & coarsely ground black pepper, & enjoy wiping out the bowl with a slice of sourdough bread.

Note from Nigel:  I crumbled over some Greek Feta cheese & served alongside it, Binary Botanical, a 4% bevvie brewed with organic hop leaves in Billinghurst, West Sussex, which tastes like an intriguing dry Prosecco.

The non-alcoholic drink is also brewed from hops (Amarillo & Cascade), but only to 0.5% abv, by the talented team at Thornbridge brewery in Bakewell, Derbyshire.

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