Really easy to prepare, this dish is a welcome accompaniment to any meal, especially seafood. Ordinary green broccoli – or even kale or cauliflower – could be used when purple sprouting broccoli is not in season.
300g (10½oz) Purple sprouting broccoli
2 tbsp extra virgin rapeseed oil
4 cloves garlic, sliced
1-2 fresh green chillies (cut into 1 cm pieces)
1 tsp cumin seeds
2 tbsp broken cashew nuts or raw skinned peanuts
1 small onion, diced into 1 cm pieces
Pomegranate seeds from ½ pomegranate
Salt and freshly ground black pepper
Trim the broccoli and cut any particularly thick stalks into four pieces (this may only be necessary if using green broccoli). Cut into 2.5 cm (one inch) pieces.
Heat the oil in a wok until nearly at smoking point. Add the garlic and chillies and toss a little. As soon as the garlic begins to change colour, add the cumin seeds and toss for a few seconds.
When the cumin begins to darken, add the nuts and stir-fry for 30 seconds or so. Add the onion and toss until pale, then stir in the broccoli.
Cook for one minute, tossing regularly. When you see the broccoli wilt a little, add the pomegranate seeds, and season with salt and pepper and toss well. When the broccoli is cooked to your liking but still has some crunch, transfer to a bowl and serve.