Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Purple sprouting broccoli with mustard labneh and toasted almonds

Mediterranean 10 Mins Prep · 10 Mins Cook

Wash the purple sprouting broccoli and trim any tough ends. Bring a large pot of salted water to a boil. Add the purple sprouting broccoli and blanch for 2-3 minutes, or until bright green and slightly tender. Avoid overcooking as you want the broccoli to remain crisp.
Meanwhile, prepare an ice bath in a large bowl filled with ice water. Once the broccoli is done, immediately transfer it to the ice bath to stop the cooking process and preserve its vibrant colour. Drain and set aside.
In a small bowl, mix the labneh with the wholegrain mustard until well combined. You can adjust the amount of wholegrain mustard according to taste.
Place a dry cast-iron or non-stick pan over a medium heat. Toast the almonds until golden and fragrant, stirring frequently to prevent burning. Remove from the heat and set aside to cool slightly. Chop the nuts roughly.
Arrange the blanched purple sprouting broccoli on a large plate. Place spoonfuls of the labneh mixture over the broccoli. Drizzle olive oil over the broccoli and sprinkle with the toasted almonds. Season with salt and pepper and serve immediately.