Chilli and Garlic Purple Sprouting

1 handful purple sprouting

1 spring onion

For the dressing

3 tablespoons tamari or pozu sauce

1 tablespoon oil

1 splash sesame oil

1 splash brown rice vinager

1 tablespoon dandelion vegan honey or date syrup

2 cloves garlic (finely chopped)

1 chopped chilli or 1 teaspoon of chilli flakes

To sprinkle

1/2 unwaxed lime (juice and zest)

2 tablespoons sesame seeds

Toast the sesame seeds in a hot pan until they turn light brown and smell toasted. It will only take a minute or 2, don’t allow them to brown to much or they will be bitter.

Steam or blanch the purple sprouting for a few minutes until tender. Drain on kitchen paper.

In a drop of oil, cook the garlic, chilli and spring onion for a couple of minutes until soft. Remove from pan.

Lightly whisk the dressing ingredients together and marinade the stems for at least a few minutes. Heat a pan to a high heat. Cook each stem on a high heat until it starts to char-grill and get sticky and turn to cook the other side. Add the chili and garlic mixture back to the pan, toss and place on a serving dish. Sprinkle with the sesame seeds and a squeeze of lime.