A few weeks ago I decided to sign
up for a delivered, seasonal vegetable box in a bid to eat less meat and better
quality vegetables. The broccoli caught my eye first and foremost, having never
been that much of an enthusiast. I realised that this was based solely on my
very distant memories of boiled broccoli as a compulsory part of my weekly
diet. I came up with what is essentially a warm dressed broccoli salad and it
hit the spot quite nicely; fresh and simple with the preserved lemon giving it
a warm zesty undertone.
Ingredients
1 head of Calabrese broccoli
The rind of 1/2 a preserved lemon
3 cloves of garlic thinly sliced
2 red chillies sliced
Pinch of cinnamon
Pinch of ground all Spice berries
1 tsp of white wine vinegar
Sliced almonds toasted (a
handful)
Salt
Olive oil
Cut your broccoli into reasonably
chunky florets trying to keep the stem. Blanch in boiling water for 2 minutes.
Remove and quickly rinse it with cold water to stop it continuing to cook. Lay
it on towels to let it dry thoroughly.
Whilst it is drying thinly slice
your garlic and chilli and fry in one teaspoon of olive oil. Set aside. wipe
the pan and then toast the almonds.
Next prepare your griddle pan and
add one tbsp. of olive oil. Once it is hot add your broccoli. The pan needs
some space, therefore if you cannot fit it all in your pan at once do it in two
rounds. Mine needed about 6 minutes each side.
Prepare the dressing by putting
the garlic and chilli in a bowl. Chop the preserved lemon skin into a small
dice (rinse it first to get rid of the salt). If you don't have preserved
lemons try the zest of a lemon and some toasted cumin seeds.
Add approximately 100 ml of olive oil and the vinegar. Whisk it and add a tsp of salt and the spices. Once the dressing is combined and the broccoli is ready pour it on and toss. Finish it off by garnishing with the almonds and a pinch of salt crystals.
Add approximately 100 ml of olive oil and the vinegar. Whisk it and add a tsp of salt and the spices. Once the dressing is combined and the broccoli is ready pour it on and toss. Finish it off by garnishing with the almonds and a pinch of salt crystals.