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Broccoli with olive oil, lemon and almonds
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25g flaked almonds
400g bellaverde or tenderstem broccoli
1 lemon, zest
3 tbsp extra virgin olive oil
1. Put a pan over a medium heat and toast the almonds, tossing regularly, for 2-3 minutes until golden; set aside.
2. Steam or boil the broccoli for 3-4 minutes until just tender. Meanwhile, mix the lemon zest into the olive oil and season.
3. Toss the broccoli with the flavoured oil, scatter over the almonds and serve.
Typical values per serving:
This recipe was first published in December 2011.
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