Look at this pretty purple broccoli we got from Riverford last week. I've never even seen purple broccoli before so I really had no idea what to do with it. But I wanted something light and springy for dinner tonight so I whipped up an orange ginger dressing for the broccoli and served it over cous cous.
I used two big handfuls of purple sprouting broccoli, threw them into a pot of boiling water for about 3 minutes, and plunged them into ice water to stop them from cooking.
Ingredients for Orange Ginger Dressing
- Freshly squeezed juice from two oranges
- Zest from 1 orange
- 1 shallot
- 1 inch piece of ginger
- 2 tablespoons of sour cream
- 1 teaspoon sugar
Mix all the ingredients for the dressing together.
I made some couscous, cooking it with apple juice instead of water to make it extra fruity and flavorful.
Put the broccoli on top of the couscous and then pour the dressing over the dish.
This dish felt totally fresh and clean and healthy. The orange was the overwhelming flavor, but the ginger added a little something extra. The only disappointing thing about this was the broccoli lost its vibrant purple color when it was cooked.
