Wheatberries and purple sprouting broccoli with crispy garlic and chilli

Ingredients

• Purple Sprouting Broccoli

  Raw - Waitrose

  100g

• Spelt

  Uncooked

  100g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  4 tbsp or 56g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Garlic

  Raw

  2 clove or 6g

• Crispy Fried Onion

  Bulk Barn

  1 oz or 28g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Boil the purple sprouting broccoli for 3-4 minutes, until just tender. Remove with a slotted spoon and plunge into very cold water before draining. Add the wheatberries to the same water and cook for 25 minutes, or until cooked but still chewy. Drain in a colander.
2. Wipe out the pan and heat the oil in a frying pan on a medium heat. Add the chilli and garlic and fry, stirring, until the garlic has turned golden.
3. Add the broccoli and fry for a couple more minutes, then add the drained wheatberries and a handful of crispy fried onions, if using. Mix everything together, check the seasoning and add a dash more oil if it seems dry. Serve warm.
4. (source: https://www.riverford.co.uk/recipes/view/recipe/wheatberries-and-psb-with-crispy-garlic)

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