Here’s another simply scrumptious recipe from Eat Drink Talk's Jennifer Klinec, a tasty one we’ve tried and loved. If you’re not one for broccoli, Ms Klinec suggests substituting purple sprouting broccoli, Brussels sprouts or cauliflower. The recipe is certainly good to keep in mind when cooking for vegetarian friends and perhaps even better to consider when making a non-meat dish for your more carnivorous dinner guests. The roasted, pine nutty and peppery elements bring out some meaty flavour. In fact, a brawny and oak-y Muriel Rioja Crianza 2004 (around £6 at Sainsbury’s) suited our roast broccoli salad well enough. Good, healthy and savoury - definitely give this quick-n-easy dish a go.
Photography by Chris Osburn
Roast Broccoli Salad
This recipe would be equally delicious made with Brussels sprouts or cauliflower.
Serves 4 as a starter
1 kilo broccoli or purple sprouting broccoli, trimmed
185 mls olive oil
zest of a lemon, cut into fine strips
1 generous pinch of chili flakes
freshly ground black pepper
cloves from 1 head of garlic, separated but unpeeled
a handful of pinenuts, toasted
15 mint leaves, shredded
1 ball of buffalo mozzarella or ricotta stagionata, broken into small pieces
Juice of half a lemon
10 tbsp olive oil
Preheat the oven to 190 C.
Place the broccoli in a roasting tin and toss well with the olive oil, lemon zest, chili flakes, salt and pepper. Scatter the garlic cloves around the broccoli Place in the oven and roast, stirring occasionally, for 25-35 minutes or until the broccoli is scorched in spots and tender. Remove and allow to cool slightly.
Meanwhile make the dressing by mixing together the lemon juice and olive oil. Place the broccoli in a large serving bowl and toss with the dressing to coat. Scatter the pine nuts, mint and cheese over top and toss gently to combine.
Find out more about Jennifer Klinec and her awesome cooking prowess at http://www.eatdrinktalk.co.uk/.