Posts Tagged ‘Broccoli starter’

This served as the starter for Saturday’s dinner on the workshop weekend.

It is adapted from a recipe in Ottolenghi’s eponymous first cookbook.

That night it tumbled over a small pile of salad leaves–radicio, rocket, lettuce–dressed with olive oil lemon juice and salt.

Here it is on a bed of Sam Talbot’s Quinoa–and was our supper.

1lb broccoli–broken into bite-size pieces

2 tablespoons olive oil

salt and pepper

4 garlic cloves–sliced as thin as you can

2 fresh red chilis, medium hot–de-seeded and sliced

4 tablespoons olive oil

1 lemon sliced very thin

  • Steam the broccoli–more than blanched less than tender–still crunchy in other words.
  • Remove to a bowl and pour over 2 tablespoons of olive oil and season with salt.
  • Heat a grill pad to hot.
  • Scatter the broccoli over it and colour lightly.

  • Return to the serving bowl.
  • Heat the second batch of oil.
  • When hot cook the garlic slices and the chili until the garlic takes on some color.

  • Pour this mixture over the broccoli.
  • Add the lemon slices and mix in carefully.
  • Serve on a bed of salad leaves of choice dressed with  olive oil, lemon juice and salt.

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