Kitchen gar­den cook

Country Life Every Week - - Contents -

Melanie John­son roasts, bakes and cur­ries broc­coli

Roasted broc­coli with tahini dress­ing

(be­low) Toss pieces of broc­coli in olive oil and ar­range on a bak­ing sheet to roast in a moder­ately hot oven for about 10 min­utes, un­til they’re be­gin­ning to blacken. Shake to­gether 3tb­spn of blood­or­ange juice with 1tb­spn of tahini to make a dress­ing, driz­zle over the broc­coli, sprin­kle with se­same seeds and serve.

Broc­coli, salmon, an­chovy and chilli tray bake

Ar­range 4 salmon fil­lets in a roast­ing tray to­gether with a head of broc­coli (bro­ken into flo­rets) and 4 chopped spring onions. In a small saucepan, gen­tly heat 100ml of olive oil, 6 an­chovy fil­lets, 1tspn of chilli purée (or flakes) and a clove of crushed gar­lic un­til the an­chovies dis­in­te­grate. Pour the sauce over the broc­coli and salmon and bake in a moder­ately hot oven for 20 min­utes (cover with foil af­ter 10 min­utes if the char­ring is ex­ces­sive). Serve with brown rice.

Broc­coli-cous­cous and Parme­san salad

Blitz a head of broc­coli in a pro­ces­sor un­til it re­sem­bles cous­cous. Finely grate 100g of Parme­san into the broc­coli, add a hand­ful of chopped al­monds and stir well.

In a jar, shake to­gether 4tb­spns of olive oil, 2tb­spns of lemon juice, a crushed clove of gar­lic and sea­son­ing. Pour over the salad, top with toasted flaked al­monds and serve.

‘This week’s main recipe is a very easy and healthy sup­per to rus­tle up’ for all the fam­ily. I roast the broc­coli sep­a­rately, so it’s slightly charred

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