Recipe by Honest Kitchen, Norwich | www.honestkitchen-norwich.com
1 bunch of purple sprouting broccoli
150g of petit pois (frozen are fine)
1 lemon, zest and juice
1 clove garlic, grated
2tbsp of pine nuts, toasted
1 small bunch of tarragon
100ml of olive oil
Salt and pepper
Fresh mint to garnish
Firstly trim the broccoli and asparagus.
Boil a large pan of water and blanch the vegetables for 30 seconds- cooling in ice water afterwards.
Mix the crème fraîche, garlic, lemon juice and half the zest. Season and set aside.
Using a stick blender, blitz the tarragon and olive oil. (If you don’t have a blender you can finely dice the herbs and mix through the oil by hand).
Heat a non stick pan, add a splash of olive oil, and fry vegetables with the remaining zest and season well.
Plate the dish with a few spoonfuls of the crème fraîche, pile on the vegetables, and finish with the tarragon oil, pine nuts and some fresh mint leaves to serve.