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Roasted broccoli steaks with salsa verde
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Charring and roasting broccoli imparts a smoky taste and retains the al dente texture.
Serves: 4
2 small heads broccoli
2 tbsp olive oil
40g blanched hazelnuts
1 red chilli, sliced
SALSA VERDE
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 Heat a heavy-based frying pan over a medium-high heat. Slice the broccoli heads lengthways into 3 slices and rub all over with 1 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. Season and drizzle with the remaining 1 tbsp olive oil.
2 Roast 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.
Typical values per serving:
Energy |
1,763kJ 421kcals |
---|---|
Fat | 22g |
Saturated Fat | 2.9g |
Carbohydrate | 46.1g |
Sugars | 14.2g |
Protein | 9.7g |
Salt | 0.5g |
Fibre | 9.1g |
This recipe was first published in August 2016.
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