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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.
2 small heads broccoli
2 tbsp olive oil
40g blanched hazelnuts
1 red chilli, sliced
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:
This recipe was first published in Mon Aug 22 16:44:00 BST 2016.