Purple sprouting broccoli with hazelnuts

servings10
15 minutes

Ingredients

  • 1.2kg purple sprouting broccoli, woody bottoms trimmed
  • 100g of hazelnuts
  • 75ml of hazelnut oil
  • 25ml of olive oil
  • sea salt

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
  • 1.2kg purple sprouting broccoli, woody bottoms trimmed
  • sea salt
2
Toast the hazelnuts in a pan, then remove from the pan and roughly chop. Add to the hazelnut oil
  • 100g of hazelnuts
  • 75ml of 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
  • 25ml of olive oil
  • sea salt
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