Since we made this Italian salsa verde to go with some grilled cauliflower, we have been using it on everything! It is so fresh and zingy, perfect for summer dishes and oh so delicious.
The latest effort is this grilled broccoli with salsa verde and toasted almonds on top.
Super simple and a great way to get vitamin enriched food onto your plate and into your body.
I N G R E D I E N T S
250g Purple sprouting broccoli
Olive oil (couple of good glugs should do it)
Juice of ½ lemon
Salt and pepper
Flaked almonds, lightly toasted
For salsa verde:
3 tablespoons parsley
1 teaspoon capers
3 anchovy fillets (can be omitted for vegan)
1 clove of garlic
1 teaspoon Dijon mustard
1 teaspoon lemon juice
2 tablespoons olive oil
M E T H O D
1. Preheat the outdoor grill or full surface grill in a convection oven.
2. Lay the broccoli florets in a dish or on a tray and drizzle with olive oil and season with salt and pepper. Place the broccoli on the outdoor grill (or in the oven when up to temperature) and grill until nicely grilled with crispy edges – not charred black!
3. For the Salsa Verde, simply add the parsley, capers, anchovies and garlic to a small mixer and blitz until fine. Next, add the mustard, lemon juice and oil and blitz again. Season with salt and pepper. Top tip: You can make this ahead in order to simply assemble the dish at the last minute, perfect if you are short on time.
4. Add about 2/3 of the Salsa Verde to the base of a serving dish. Add the broccoli and drizzle over the remaining Salsa Verde and top with toasted almonds – or whatever toasted nuts/seeds you have – pine nuts would also be lovely with this. We added a squeeze of lemon too – not essential but makes it extra zingy!