Purple Sprouting Broccoli Tempura with Roast Garlic & Rosemary Mayo
A crisp and flavour-packed dish, this Purple Sprouting Broccoli Tempura is a delicious, vegan-friendly option that brings together the vibrant taste of fresh broccoli and the satisfying crunch of tempura. Paired with a rich roast garlic and rosemary mayo, it’s perfect as a starter or a side, offering a unique twist on classic tempura with the added zing of fresh herbs.
Allergens
Contains Gluten, Mustard, Sesame
Ingredients
- 50g cornflour
- 100g plain flour
- 1 tbsp black sesame seeds
- Vegetable oil, for deep-frying
- 250ml ice-cold soda water
- 200g purple sprouting broccoli
- 10 garlic cloves
- 230g Blenders Vegan Mayonnaise
- 2 rosemary sprigs
- Lemon juice, to taste
- Salt and pepper
- Olive oil (enough to cover the garlic)
Method
Step 1:
Add garlic cloves and rosemary sprigs to a small pot, cover with olive oil, and simmer on low heat for 40 minutes. Cool, then strain. Chop rosemary leaves finely and blend garlic with Blenders Vegan mayonnaise, adding lemon juice to taste. Fold in rosemary.
Step 2:
Mix cornflour, plain flour, sesame seeds, and a large pinch of salt.
Step 3:
Fill a large, deep pan with vegetable oil (no more than one-third full) and heat to 180°C.
Step 4:
Whisk ice-cold soda water into the flour mixture. Using tongs, dip broccoli into the batter, then carefully lower into hot oil. Fry for 2-3 minutes until crisp, then drain on kitchen paper.
Step 5:
Plate broccoli with garlic rosemary mayo on the side for dipping.
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