To celebrate Veganuary Burgundy Broccoli has come up with some recipes. Only launched at the end of the last year the UK Burgundy Broccoli has been created to allow you to eat all the stalk. Try this recipe for Burgundy Broccoli Sumac with Lemon and Pistachio.

  • 10 mins
  • 2
  • Easy


  • 2 heads of Burgundy Broccoli
  • 1 lemon, zested and juiced (½ used for sauce and ½ cut into slices for chargrilling)
  • 4 tbsp pistachios, crushed
  • 2 tsp sumac
  • 2 tsp olive oil
  • Cracked black pepper
  • Sea salt flakes or Maldon sea salt
  • Pomegranate seeds, to serve
  • Chopped coriander, to serve


Cut the broccoli into stems, leaving the stalks attached. Brush with a little olive oil and chargrill gently until cooked

Add 4 slices of lemon to griddle at the same time and remove once golden

Once cooked allow to rest for a moment whilst you make the dressing

In a separate bowl, place the crushed pistachios and the juice and zest of the lemon

Add the sumac and season with salt and pepper

Add on the olive oil and mix well

Pour the dressing over the broccoli ensuring it’s covered

Sprinkle the chopped fresh coriander and pomegranate seeds over the top

Pour any excess dressing around the broccoli and serve

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