Inside your veg box BROCCOLI

Versatile, easy to cook and nutritious, this brassica is particularly delicious when roasted until crisp

Roast broccoli & sesame ramen noodle bowls

SERVES 2 PREP 15 mins COOK 30 mins EASY V

½ head of broccoli, broken

into florets

1 tbsp sesame oil

1 tbsp sesame seeds, plus extra

to serve

2 large eggs

200g ramen noodles or dried

egg noodles

2 spring onions, sliced

2 radishes, thinly sliced crispy chilli oil, to serve (optional)

For the dressing

3 tbsp sesame oil

1 tbsp brown miso pinch of chilli flakes

2 tsp brown sugar

1-2 limes, juiced (to taste) 1 small garlic clove, crushed 1 Heat the oven to 220C/200C fan/ gas 8. Toss the broccoli with the sesame oil, sesame seeds and some salt, then spread out on a baking tray. Roast for about 15-20 mins until charred and tender.

2 Meanwhile, bring a pan of water to the boil. Add the eggs and cook for 6 mins 30 seconds. Remove using a slotted spoon and lower into ice water to cool for 3 mins before peeling the shells. Mix all the dressing ingredients in a bowl.

3 Cook the noodles following pack instructions, then drain and toss with the dressing.

4 Divide between two serving bowls and top each with a halved egg, the spring onions, radishes and charred broccoli. Finish with extra sesame seeds and crispy chilli oil, if you like.

GOOD TO KNOW calcium • folate • fibre • vit c • iron •

2 of 5-a-day

PER SERVING 807 kcals • fat 34g • saturates 6g •

carbs 85g • sugars 8g • fibre 14g • protein 32g • salt 1.7g