Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time 30 mins Serves 6

500g frozen broc­coli flo­rets 1 cup frozen peas 4 gar­lic cloves, un­peeled 4 tbsp olive oil 1 1/2 tbsp le­mon juice Toasted sliv­ers of al­mond, to gar­nish

Cook broc­coli in a large saucepan of boiling wa­ter for 2 min­utes. Re­fresh in cold wa­ter. Drain.

Pre­heat oven to 220°C. Line a

bak­ing dish with bak­ing pa­per. Place broc­coli, peas, gar­lic and 2 tbsp oil in a large bowl. Toss to com­bine. Trans­fer to pre­pared dish. Bake for 15-20 min­utes or un­til broc­coli starts to brown. Trans­fer to a serv­ing dish.

Squeeze gar­lic from skins. Dis­card skins. Place gar­lic in a small bowl. Coarsely mash. Stir in le­mon juice and re­main­ing oil. Sea­son with salt and pep­per.

Driz­zle dress­ing over veg­eta­bles. Sprin­kle toasted al­monds over and serve.

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