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Tenderstem broccoli with black garlic, poppy seeds and olive dressing

Tenderstem broccoli with black garlic, poppy seeds and olive dressing

Tenderstem broccoli with black garlic, poppy seeds and olive dressing

PT15M

Why not try?

1
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
2
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
  • 9 3/4 oz of Kalamata olives, pitted and finely chopped
  • 1 1/4 oz 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
3
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
  • 1 3/4 lb of tenderstem broccoli, washed and trimmed
4
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
  • 3 1/2 oz of roasted hazelnuts, roughly chopped

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Ingredients

Metric

Imperial

Broccoli and endive salad

Olive dressing

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