<p>
<a href="https://plus.google.com/114367199794581980430 rel=author">Josh Eggleton</a>'s <a href="/ingredients/broccoli-recipes">broccoli</a> recipe makes a fantastic side dish with its contrasting textures of the broccoli with toasted hazelnuts. The hazelnut flavour is further added to this side in the form of hazelnut oil. This is a simple, rustic broccoli side that will go perfectly with fine roasts as well as other <a href="http://www.greatbritishchefs.com/collections/vegetarian-recipes">vegetarian</a> dishes</p>
Method
1.
Bring a large pan of salted water to the boil (tasting like the sea). Cook the broccoli in the salted water for 3-4 minutes until the stem is just tender, then place into cold water to stop the cooking immediately. After 5 minutes drain well, it should still have a crunch
2.
Toast the hazelnuts in a pan, then remove from the pan and roughly chop. Add to the hazelnut oil
3.
Toss the broccoli in olive oil and season with Maldon salt, place under a hot grill and turn after 1-2 minutes
4.
Don’t worry if some of the leaves start to burn just a little, the bitter notes are good. Once hot and slightly charred, dress with the hazelnuts and serve
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