A fantastic quick and easy vegetarian recipe from Anna Hansen, this warm tenderstem broccoli salad makes a delicious light lunch and takes only a few minutes to prepare. The tender broccoli is matched with a variety of textures from crisp, bitter endive, crunchy hazelnuts and a sticky, sweet olive dressing.
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Prepare the poppy seeds for the dressing by lightly toasting in a dry frying pan over a moderate heat, being careful not to let them burn. When aromatic, transfer to a pestle and mortar and lightly crush
2 tbsp of poppy seeds
Add the crushed poppy seeds to a bowl with the chopped olives, sliced black garlic, pomegranate molasses, vinegar and oil. Mix together until thoroughly combined, forming a thick dressing. Season to taste if required and set aside until ready to serve
275g of Kalamata olives, pitted and finely chopped
35g of black garlic, finely sliced
1 tbsp of pomegranate molasses
1 tbsp of muscat wine vinegar
1 tbsp of extra virgin olive oil, plus extra to serve
Bring a pan of salted water to the boil and cook the Tensderstem for 3–4 minutes until tender, but still with some bite. Alternatively, place the broccoli in a steamer for the same amount of time
800g of tenderstem broccoli, washed and trimmed
Drain the tenderstem and mix with the endive leaves. Divide between serving plates then spoon over the thick olive dressing. Finish with a drizzle of extra virgin olive oil and sprinkle over the chopped roasted hazelnuts to serve
1 endive, washed and leaves separated
100g of roasted hazelnuts, roughly chopped
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