Charred purple-sprouting broccoli with crispy chilli oats

Name: Charred purple-sprouting broccoli with crispy chilli oats
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 400 g purple sprouting broccoli; 1 tbsp rapeseed oil; 30 g unsalted butter; 3 clove/s garlic, finely sliced; 1 Thai chilli, finely sliced; 8 fresh curry leaves; 50 g rolled oats; ½ tsp caster sugar; 1 lime, cut into wedges, to serve

This dish iby Ravinder Bhogal is inspired by Singaporean hawker markets, where it is usually made with giant prawns and a local type of cereal.

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VegetarianHealthySource of fibre

Serves4
CourseSide
Prepare5 mins
Cook15 mins
Total time20 mins
Pluscooling

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Ingredients

400g purple sprouting broccoli
1 tbsp rapeseed oil
30g unsalted butter
3 clove/s garlic, finely sliced
1 Thai chilli, finely sliced
8 fresh curry leaves
50g rolled oats
½ tsp caster sugar
1 lime, cut into wedges, to serve

Method

Cook the broccoli in a saucepan of boiling water for 2 minutes, then drain and dunk in a bowl of ice-cold water to refresh. Drain well, pat dry and drizzle with the oil, then season with salt. Heat a large frying pan until very hot, then sear the broccoli for 3-4 minutes or until charred; set aside on a warm plate. Leave the pan to cool for a few minutes, then wipe out to use again.
Melt the butter in the frying pan over a medium-low heat. Once it’s foaming, frythe garlic and chilli for 1-2 minutes until golden and fragrant. Add the curry leavesand fry until crisp (usually a few minutes). Add the oats and fry for 4-5 minutes more, stirring, until toasted. Season with salt and the sugar and mix well, then toss through the broccoli. Serve with lime wedges to squeeze over.