Purple sprouting broccoli with hazelnuts
- Details
- By Josh Eggleton (The Pony and Trap)
- 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.
