‘This purple sprouting broccoli recipe makes the perfect side or veggie lunch dish. Most importantly it brings a brilliant British ingredient to the fore. I used the Weber Genesis gas barbecue and a sprinkle of Maldon Salt to bring out the natural sweetness of the broccoli, which works perfectly with the earthy hazelnuts and salty Parmesan‘.
- First, peel the broccoli and blanch for 2 minutes in salted water.
- Barbecue the broccoli to finish, caramelising the outside, season lightly with Maldon Salt.
- Plate the broccoli, spoon on the crushed, toasted hazelnuts, drizzle with the anchovy dressing, and add grated Parmesan. So simple and delicious
