BROC­COL­INI SALAD WITH ROASTED GAR­LIC DRESS­ING

Sunday Tasmanian - Tassie Living - - WEEKLY PLANNER -

Su­per­food: broc­col­ini SERVES 4, AS A SIDE DISH

2 bunches broc­col­ini, trimmed 2 long red chilles, finely chopped 75g al­mond flakes, toasted and chopped 100g small sor­rel leaves or rocket

Roasted gar­lic dress­ing

2 small heads gar­lic 140ml ex­tra vir­gin olive oil Juice and finely grated zest of 1 lime

For the gar­lic dress­ing, pre­heat oven to 200°C. Place the gar­lic bulbs in the cen­tre of a piece of foil. Driz­zle with 2 tbs olive oil, en­close in foil and roast for 30 min­utes or un­til very soft. Halve one bulb and set aside. Squeeze the gar­lic from the other bulb. Place in a bowl and mash with a fork. Add the re­main­ing 100ml olive oil, lime juice and zest. Sea­son and stir to com­bine.

Place the broc­col­ini in a steamer bas­ket set above a saucepan of sim­mer­ing water and steam for 6-7 min­utes un­til just ten­der. Re­move and ar­range on a plat­ter. Scat­ter over the chill­ies, al­monds and sor­rel leaves, then driz­zle over dress­ing. Serve with re­served gar­lic bulb.

NU­TRI­TION • 9G PRO­TEIN • 1G SAT FAT • 2G CARB • 2G SUG­ARS • 30MG SODIUM • 150 CAL (620KJ)

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.