Delicious Burgundy Broccoli Recipes

Monday 07th Sep 2020 |

Burgundy Broccoli – a unique brassica variety grown in the UK – can be consumed raw or cooked, and it’s completely edible meaning no discarding of the crown or stem, unlike typical broccoli varieties that need to be floreted.

Launched in 2019, Burgundy Broccoli is the world’s first whole head purple broccoli which is available to buy in select Co-Op and Waitrose stores, as well as online via Ocado. Providing zero waste, Burgundy Broccoli is a nutritious British vegetable option that can help shoppers stay waste savvy.

Dave Clay, the crop manager behind Burgundy Broccoli, says; “It’s promising to see that people have become more aware of their food habits and that this is set to continue, whether that’s getting creative in the kitchen or using the same ingredient in different ways to make meals go further, or even experimenting with variations of recipes.

“Burgundy Broccoli is a versatile veg that can be enjoyed roasted, steamed or raw for even more nutritional value. It’s important that we provide shoppers with no- or low-waste options for their everyday cooking, which makes cutting down on food waste a breeze.”

Burgundy Broccoli recipes

Raw Broccoli Slaw with Red Cabbage, Red Onion and Mayonnaise


Serves: 4


·        2 heads raw broccoli

·        ½ small red cabbage

·        1 red onion

·        1 small punnet cherry tomatoes

·        2 tbsp mayonnaise, to bind

·        Chopped fresh herbs – parsley, coriander, chives or spring onions would work best


1.      Finely peel and slice the broccoli, cabbage and onion

2.      Add the tomatoes and mix well

3.      Adding fresh herbs and serve

Sesame Burgundy Broccoli with Oriental Salad and Honey, Ginger and Soy Dressing


Serves: 4


·        2 heads Burgundy Broccoli

·        2 tbsp sesame seeds, lightly toasted

·        1 tbsp honey

·        1 inch-long piece ginger, peeled and finely grated

·        1 tbsp dark soy sauce

·        1 tbsp sesame oil

·        1 carrot, peeled and thinly sliced

·        5 spring onions, sliced thinly

·        1 tbsp olive or rapeseed oil

·        Chinese leaves or other lettuce, thinly shredded

·        1 lime, juiced and zested

·        1 small sprig of coriander


1.      Mix together the sesame oil, soy sauce, honey, zest and juice of the lime and rapeseed or olive oil until it emulsifies.

2.      Add half of the sesame seeds and allow to marinade.

3.      Cut the Burgundy Broccoli into large wedges and place on a heated griddle pan or frying pan

4.      Char gently until the broccoli is gently cooked (this should take no more than 2mins)

5.      Place the washed and shredded Chinese leaves onto the plate 

6.      Put the griddled broccoli in a bowl with the carrot slices and the spring onions

7.      Pour half the dressing over the top and place on top of the Chinese leaves

8.      Sprinkle with the remaining sesame seeds and pour over any remaining dressing

9.      Serve warm or cold

Broccoli Kofta with Lamb, Toasted Cashew Nut Dukka and Lemony Greek Yoghurt

Burgundy Broccoli

Serves: 4 (as a starter or snack)


For the kofta:

·        2-3 heads of broccoli, cut into chunky wedges

·        500g minced lamb

·        2 tbsp ground cumin

·        2tsp chilli flakes

·        2tbsp chopped mint

·        1tbsp sesame seeds, lightly toasted

·        1/2 small red onion, finely chopped

·        2 cloves garlic, crushed

Mix all together and season with salt and pepper and form the minced lamb Kofta mix gently around the head part of the broccoli and place into a fridge to set for 20 mins before placing under the grill to cook on a high heat until cooked through approximately 8 mins turning regularly

For the nut dukka:

·        4 tbsp cashew nuts, toasted and lightly crushed

·        1tsp chilli flakes

·        1 tbsp ground cumin

·        1tbsp mint

·        1tbsp sesame seeds, lightly toasted

·        Cracked black pepper and sea salt, for seasoning

For the lemony mint Greek yoghurt:

·        2 tbsp mint, chopped

·        1 small carton Greek Yoghurt

·        1 lemon, zest and juice

·        1/2 small red onion, finely chopped

·        Cracked black pepper and sea salt, for seasoning


For the kofta:

1.      Mix all ingredients together in a bowl and season with salt and pepper

2.      Press the minced lamb kofta mix gently around the head part of the broccoli. Repeat until the mixture has been used.

3.      Place in the fridge for 20 mins

4.      Cook under the grill on a high heat until cooked through, turning regularly (approximately 8 mins)

For the nut dukka:

1.      Mix the ingredients together in a bowl

For the yogurt:

1.      Mix ingredients together in a bowl

To serve:

1.      Place the cooked kofta on the plate with the stem of the broccoli acting as a skewer

2.      Spoon on a dollop of yoghurt

3.      Sprinkle the dukka over the top and serve

Craving more?