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    Broccoli with cherry tomato & anchovy dressing

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    Broccoli with cherry tomato & anchovy dressing

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes

    Serves: 2 as a light lunch or 4 as a side


    75ml extra virgin olive oil, plus extra for drizzling
    5g rosemary leaves
    250g cherry vine tomatoes, halved
    1 clove garlic, finely sliced
    4 anchovy fillets from a jar, drained
    230g purple sprouting or Tenderstem broccoli
    2 thick slices crusty bread, to serve


    1. Pour the oil into a saucepan. Add the rosemary, tomatoes, garlic and anchovy fillets. Cook over a low heat for 10 minutes, stirring every now and then, until the anchovies completely dissolve into the oil and the tomatoes soften, but just hold their shape.

    2. Meanwhile, heat a griddle pan over a high heat. Take the thickest stalks of broccoli and slice them in half lengthways. Drizzle with
    a little olive oil and season with salt. Griddle, in batches if necessary, for 5 minutes, turning occasionally until lightly charred and just tender.

    3. Arrange the broccoli on a large platter or individual plates, then spoon over the tomato dressing. Serve with the crusty bread alongside.

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