Charred Broccoli with Anchovy, Lemon and Chilli Recipe

The delicate flavour of Tenderstem broccoli lends itself well to being lightly fried with shallots, anchovies, and red chilli, making the ideal veggie side dish. Finished with a squeeze of lemon and twist of black pepper, this vibrant side really shows off this versatile veg.

Serves 4 as a side - 8 mins to prepare and 12 mins to cook - 88 calories / serving

300g Tenderstem broccoli, halved lengthways
2 tbsp olive oil
2 shallots, finely chopped
2 garlic cloves, sliced
½ red chilli, deseeded and finely chopped
5 anchovy fillets in oil, drained and roughly chopped
2 tsp lemon juice

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Cook the broccoli in a pan of simmering water for 5 mins until just tender. Drain and transfer to a bowl of iced water to stop the cooking process.

Meanwhile, heat the oil in a large frying pan over a medium heat. Fry the shallots for 3-4 mins until softened and beginning to brown. Stir in the garlic, chilli and anchovies and fry for 1 min. Drain the broccoli, add to the pan and stir-fry over a high heat for 2 mins or until the broccoli becomes crispy and starts to char. Season with the lemon juice and black pepper to serve.

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