-
-
Add this recipe to your binder
This recipe is in your binder
-
Charred broccoli with anchovy, lemon and chilli recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
5 ratings
The delicate flavour of Tenderstem broccoli lends itself well to being lightly fried with shallots, anchovies, and red chilli, making the ideal veggie side dish. Finished with a squeeze of lemon and twist of black pepper, this vibrant side really shows off this versatile veg. See method
Ingredients
- 300g Tenderstem broccoli, halved lengthways
- 2 tbsp olive oil
- 2 shallots, finely chopped
- 2 garlic cloves, sliced
- ½ red chilli, deseeded and finely chopped
- 5 anchovy fillets in oil, drained and roughly chopped
- 2 tsp lemon juice
Each serving contains
-
Energy
365kj
88kcal
4%
-
Fat
7g
10%
-
Saturates
1g
6%
-
Sugars
2g
2%
-
Salt
0.6g
11%
of the reference intake
Carbohydrate 1.9g
Protein 4.5g
Fibre 2g
Method
- Cook the broccoli in a pan of simmering water for 5 mins until just tender. Drain and transfer to a bowl of iced water to stop the cooking process.
- Meanwhile, heat the oil in a large frying pan over a medium heat. Fry the shallots for 3-4 mins until softened and beginning to brown. Stir in the garlic, chilli and anchovies and fry for 1 min. Drain the broccoli, add to the pan and stir-fry over a high heat for 2 mins or until the broccoli becomes crispy and starts to char. Season with the lemon juice and black pepper to serve.
See more Broccoli recipes