Purple sprouting broccoli salad with eggs and garam masala (for 2)
250g purple sprouting broccoli
1tbsp olive oil (+ more for the bread croutons)
1 garlic clove
2 tsp garam masala
a handful of seeds (sunflower, pumpkin and pine nuts), toasted
2 big slices of sourdough bread
Toast the seeds and pine nuts, and make the sourdough bread croutons (in the oven on a tray, slightly sprayed with the olive oil, I used the Filippo Berio olive oil spray).
Cook the eggs the way you like (Hugh suggests cooking the soft boiled eggs, but there is no way my guys would even touch it, so hard boiled for us).
Steam the broccoli until just tender for about 2-5 minutes.
In the frying pan fry the chopped garlic clove with the garam masala for about 2 minutes, put the broccoli in and mix well.
Place the broccoli on a plate, add the egg sliced in half and pour some of the olive oil with garam masala on the eggs. Season well, add the croutons and seeds.
This salad makes a light lunch or dinner.