Organic Food Delivery

 

Purple sprouting broccoli with hazelnuts

 

    • Bring a large pan of salted water to the boil (tasting like the sea).

 

    • Trim off the woody bottom of the sprouting broccoli, not too much.

 

    • Cook in the salted water for 3-4 minutes until the stem is tender, then place into cold water to stop the cooking immediately.

 

    • After 5 minutes drain well, it should still have a bite.

 

    • Toast the hazelnuts in a pan, then remove from the pan and roughly chop.

 

    • Add to the hazelnut oil

 

    • Toss the broccoli in olive oil and season with sea salt, place under a hot grill and turn after1-2 minutes. Don't worry if some of the leaves start to burn just a little, the bitter notes are good.

 

    • Once hot and slightly charred, dress with the hazelnuts and serve.

 

Ingredients

  • 1.2kg Sprouting or Tender Stem Broccoli
  • 100g Hazelnuts
  • 75 ml Hazelnut Oil
  • 25 ml Olive oil
  • Sea Salt
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