Tenderstem broccoli with black garlic, poppy seeds and olive dressing
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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.
First published in 2015
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Ingredients
Metric
Imperial
Broccoli and endive salad
- 800g of tenderstem broccoli
- 1 endive, washed and leaves separated
- 100g of roasted hazelnuts, roughly chopped
Olive dressing
- 275g of Kalamata olives, pitted and finely chopped
- 2 tbsp of poppy seeds
- 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
SAVE RECIPE
Equipment
- Pestle and mortar
Method
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
- 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
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
- 800g 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
- 100g of roasted hazelnuts, roughly chopped
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