Purple sprouting broccoli with vinaigrette

• purple sprouting broccoli↗350g g

  (or use other broccoli or romesco cauliflower)

• heaped tbsp Dijon mustard1 tbsp
• honey↗1 tsp tsp
• 1-2 tbsp capers tbsp
• extra virgin olive oil↗3 tbsp tbsp
• parsley↗10g g

  finely chopped, plus 2 tbsp to garnish

Step-by-step instructions

1. 1

   Bring a large pan of salted water to the boil over a medium-high heat. Trim away any dry ends from the broccoli. Cut large stalks in half so they are all a similar size. Cook the broccoli for 4-6 mins until a knife can easily pierce through the stalks.

2. 2

   Combine the dressing ingredients in a large bowl with a pinch of salt and a few grinds of black pepper. Taste – it should be slightly over-seasoned and punchy, as the broccoli will absorb the dressing along with the seasoning. Drain the broccoli well and add to the dressing. Toss well to evenly coat.