Purple sprouting broccoli with hazelnuts

PT15M

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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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