Summer 2022

Adam Byatt x Weber’s Purple Sprouting Broccoli with Anchovy Dressing, Hazelnuts, and Parmesan

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200g Purple Sprouting Broccoli

10 Anchovies

200ml Milk

3 Cloves Garlic Peeled

250ml Olive Oil

250ml Sunflower Oil

2 Egg Yolks

50g Toasted Hazelnuts

20g Grated Parmesan

Maldon Salt


This purple sprouting broccoli recipe makes the perfect side or veggie lunch dish. Most importantly it brings a brilliant British ingredient to the fore. I used the Weber Genesis gas barbecue and a sprinkle of Maldon Salt to bring out the natural sweetness of the broccoli, which works perfectly with the earthy hazelnuts and salty Parmesan‘.

  1. First, peel the broccoli and blanch for 2 minutes in salted water.
  2. Barbecue the broccoli to finish, caramelising the outside, season lightly with Maldon Salt.
  3. Plate the broccoli, spoon on the crushed, toasted hazelnuts, drizzle with the anchovy dressing, and add grated Parmesan. So simple and delicious
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