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Broccoli with cherry tomato & anchovy dressing
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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.
Typical values per serving:
This recipe was first published in August 2020.