Broccoli Purple Sprouting

Broccoli is believed to originate from the Mediterranean. This high quality early cropping variety develops delicious spears with fine flavour and texture. At its best when steamed or lightly blanched, and works wonderfully with pasta.

CAN BE USED IN:

BOIL – STEAM – BAKE – STIR-FRY – SALAD

SOWING DIRECTIONS

When
Late Summer to Autumn.
Where
A sunny position with well-prepared soil.
How Sow
Sow thinly, 5mm (¼in) deep in seed trays or into the garden bed, firm down and keep moist. Seedlings emerge 7-12 days.
Care
Space 60cm (2ft) apart. Keep well watered.
Harvest
0 -20 weeks from sowing
Sow:
-Summer
-Autumn
Harvest:
0 -20 weeks from sowing
Soil type:
-fertile

Availability: In stock

$4.90

Broccoli, Radish and Feta Salad with Quinoa

Ingredients

  • 200g quinoa
  • 400ml vegetable stock
  • 1 broccoli head, chopped into florets
  • 5 radishes, thinly sliced
  • 200g Persian feta
  • Olive oil
  • For the dressing:
  • 3 tbs olive oil
  • Juice of 1 freshly squeezed lemon
  • Salt and pepper
  • 1 garlic clove, crushed
  • Handful of watercress

Instructions

  1. Blanch the broccoli heads in boiling water until just tender. Set aside.
  2. Simmer the quinoa in vegetable stock for about 12 minutes until it fluffs up, then drain.
  3. Combine olive oil, lemon juice and garlic by shaking in a jar or mixing in a bowl.
  4. Add the broccoli, sliced radishes and crumbled feta on a bed of quinoa. To finish, drizzle with dressing and sprinkle with watercress.