Sprouting broccoli on toast with capers, walnuts and goat's cheese

Serves 4

This is the second season for sprouting broccoli. It appears in the spring and again in the autumn. Also in season are wet or fresh walnuts. They're not as hard or bitter as the dried ones and inside the damp, softer shells the nuts are creamy and crunchy rather than brittle. Instead of goat's cheese you could scatter over Parmesan or Pecorino shavings or even melt some Cheddar on top.

This is the second season for sprouting broccoli. It appears in the spring and again in the autumn. Also in season are wet or fresh walnuts. They're not as hard or bitter as the dried ones and inside the damp, softer shells the nuts are creamy and crunchy rather than brittle. Instead of goat's cheese you could scatter over Parmesan or Pecorino shavings or even melt some Cheddar on top.

About 16 small, tender, sprouting broccoli, trimmed if woody
4 slices of bread, cut about 1cm thick
18-20 shelled walnut halves, lightly toasted with a little sea salt and olive oil
2tbsp capers washed
4-5tbsp olive oil
Salt and freshly ground black pepper
100g soft goat's cheese, broken into small nuggets

Cook the broccoli in boiling salted water for 4-6 minutes until tender. Drain well, season and spoon over a little olive oil. Meanwhile toast the bread, arrange the broccoli on top and place on warmed serving plates. Scatter over the capers and walnuts then a few nuggets of goats cheese. Spoon over some olive oil and serve before it cools down.