A LOT of people associate sprouting broccoli with the summer but it actually grows well throughout the year and I have different varieties in the garden, which gives me a great yield as the more you cut and trim it the more sprouting flowers it produces.
Sprouting broccoli is such a versatile vegetable and one of my favourites and up there with asparagus in my book. You can use any hard cheese for this but I had a bit of Black Cow cheddar in my fridge that was maturing somewhat, so thought it best shaved on my broccoli.
400g sprouting broccoli, with any woody ends removed
4-5 tbsp extra virgin olive or rapeseed oil
4-5 pickled walnuts and a little of the juice
60-70g hard cheese, shaved with a vegetable peeler or sharp knife
Salt and freshly ground black pepper
Cook the sprouting broccoli in boiling salted water for 4-5 minutes, depending on the thickness of the stems then drain.
Cut the walnuts into eight pieces or smaller if they are large. Mix the oil with the pickled walnut liquid and season.
Serve on warmed serving dishes with the pickled walnuts and cheese scattered on top and spoon over the dressing.