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    ajoblanco, purple sprouting broccoli recipe Spanish Starters & Appetisers, Spanish Vegetarian Recipes, Tapas Recipes 5 1 5 0

    Charred Purple Sprouting with Ajoblanco and Chilli Oil

    • Serves 4 people
    • Complexity Easy
    Prep time
    10 mins
    Cook time
    20 mins
    Total time
    30 mins
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    • 400g purple sprouting broccoli
    • Olive oil
    • Salt to taste
    • Fried corn kernels, crushed
    • For the ajoblanco sauce:
    • 100g blanched almonds
    • 1 garlic clove, finely grated
    • 3 tsp sherry vinegar
    • 125ml extra-virgin olive oil
    • Flaky sea salt
    • For the chilli oil:
    • 4 garlic cloves, peeled and finely sliced
    • 1 tsp chilli flakes
    • 75ml olive oil


    This is a delicious way to enjoy purple sprouting broccoli. Serve this as a side dish or on some toasted sourdough bread and pile it on top. You could add a poached egg, too, if you like.


    1. To make the chilli oil, heat the oil in small saucepan, add the garlic slices and fry until golden brown, drain onto some kitchen paper and set aside. Allow the oil to cool slightly, add the chilli flakes, cover with clingfilm and allow to infuse for 10 minutes.
    2. To make the ajoblanco sauce, place the almonds, garlic, sherry vinegar into a food processor and start to blend whilst you add the oil on steady stream, blend for 3 minutes until smooth, pass through a fine sieve and set aside.
    3. Trim the broccoli and cut each piece into half. Boil for 2 minutes, then drizzle over some olive oil and rub it into the stems. Heat a griddle or heavy frying pan and cook the broccoli until it chars around the edges.
    4. Spoon the ajoblanco sauce in the centre of a plate, pile the sprouting broccoli and drizzle with the chilli oil, garlic chips and some crushed fried corn kernels.

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