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Purple sprouting broccoli with anchovy sourdough crumb and aioli
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Serves: 4 as a starter
2 garlic cloves, crushed
100g mayonnaise
1 lemon, zest and 1 tsp juice
2 slices sourdough
2 x 230g packs purple sprouting broccoli
50g tin anchovy fillets in oil
3 tbsp extra virgin olive oil
2 salad onions, finely sliced
1. For the aioli, combine the garlic, mayonnaise and 1 tsp lemon juice in a small bowl; season and set aside. Finely chop the sourdough or whizz into large breadcrumbs in a food processor. Cook the broccoli in boiling salted water for 4-5 minutes, until just tender. Drain thoroughly and set to one side.
2. Meanwhile, drain the anchovy fillets and put them in a frying pan with the olive oil; set over a gentle heat. Stir the anchovies until they break up into the oil – about 3 minutes. Add the breadcrumbs, turn up the heat and cook for 2-3 minutes, stirring, until golden. Stir in the lemon zest then tip onto a plate lined with kitchen paper.
3. Arrange the broccoli on 4 plates with the anchovy sourdough crumb scattered over and a generous dollop of the aioli alongside. Scatter over the sliced salad onions, season and serve immediately.
This recipe first appeared in Waitrose & Partners Food, April 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Energy |
1,722kJ 415kcals |
---|---|
Fat | 32g |
Saturated Fat | 3.5g |
Carbohydrate | 18g |
Sugars | 4g |
Protein | 9.9g |
Salt | 1.2g |
Fibre | 5.8g |
This recipe was first published in Thu Mar 28 14:26:47 GMT 2019.
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