Purple sprouting broccoli with anchovy & hazelnut pesto

Purple sprouting broccoli with anchovy & hazelnut pesto

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • 6 as a side or 4 as a main

Sweet, earthy, salty and bitter flavours combined, this is next level broccoli. Serve the rest of your pesto on the side – it's great for dipping bread in

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal424
fat38g
saturates5g
carbs10g
sugars3g
fibre6g
protein6g
salt0.7g
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Ingredients

For the salad

For the pesto

Method

  • STEP 1

    Wash the artichokes thoroughly and remove any small, tufty bits. You don’t need to peel them – just halve them lengthways if they’re small, or cut into 2.5cm chunks if you’re using larger artichokes. If you are not going to cook them immediately, put them in a bowl of water mixed with lemon juice to stop their flesh discolouring. If you’re using leeks, trim them and cut into fat chunks.

  • STEP 2

    Heat oven to 180C/160C fan/ gas 5. Drain the artichokes, pat them dry and put them (or the leeks) in a roasting tin large enough to hold them in a single layer. Season and add the olive oil. Toss everything together and cook for 30-45 mins until the veg is completely tender.

  • STEP 3

    Meanwhile, make the pesto. Put the anchovies, garlic and hazelnuts in a food processor with some freshly ground black pepper. Blend while adding the olive oil. Taste, then add the lemon juice, tasting as you go. If it seems too thick, add a drop of water (you should be able to drizzle the mixture). Stir in the parsley.

  • STEP 4

    Trim the base of the chicory and separate the leaves; separate the radicchio leaves too, and tear them into pieces. Steam the broccoli until it is just tender (insert the tip of a knife to test for doneness). Pat dry with a tea towel (there’s moisture on the surface after steaming, which makes it diffcult for the dressing to cling to it). Season the broccoli.

  • STEP 5

    Toss the artichokes or leeks gently with the purple sprouting broccoli, the leaves (including the watercress), 2 tsp lemon juice, the balsamic, olive oil and a little more seasoning. Tip onto a serving platter, spoon over some of the pesto and scatter on the hazelnuts. Serve the remaining pesto in a bowl.

Goes well with

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