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Roasted broccoli steaks and sweet potatoes with salsa verde
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Charring and roasting broccoli imparts a smoky taste and retains the al dente texture.
4 small sweet potatoes
2 small heads broccoli
2 tbsp olive oil
40g blanched hazelnuts
1 red chilli, sliced
3 tbsp finely chopped flat leaf parsley
3 cornichons, finely diced
½ garlic clove, finely chopped
1 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1 tsp wholegrain mustard
1 Preheat the oven to 220˚C, gas mark 7. Prick the sweet potatoes all over with a fork, wrap each in a damp piece of kitchen paper and microwave for 8 minutes, turning halfway (or roast in a 200˚C, gas mark 6 oven for 40-45 minutes) until soft; cool slightly.
2 Heat a heavy-based frying pan over a medium-high heat. Slice the broccoli heads lengthways into 3 slices and rub all over with ½ tbsp oil; season. Sear the pieces, in batches if needed, until browned (about 4-5 minutes on each side) and put in a single layer on a baking tray. Slice the potatoes into 5cm chunks and spread over another tray. Season both and drizzle with the remaining 1½ tbsp olive oil.
3 Roast everything for 20 minutes, then roughly chop the nuts and scatter over with the chilli. Return to the oven for a final 10 minutes. Mix the salsa ingredients and drizzle over the veg.
Typical values per serving:
This recipe was first published in August 2016.