All posts filed under: broccoli

Roast fennel, broccoli and tomato salad with rocket

Roasted, caramelised fennel has to be one of the yummiest salad ingredients. For this salad I roasted the fennel and cherry tomatoes, adding the broccoli toward the end so it was just tender and tossed with fresh rocket leaves. Delicious with Butterflied Prawns with garlic and chilli  Prep time: 5 minutes Cooking time: 30 minutes Ingredients: 1 medium size fennel bulb 10 cherry tomatoes sliced in half 1 head of broccoli 2 cups fresh rocket leaves olive oil Juice of 1 lemon salt and black  pepper Method: 1. Pre-heat oven to 180 degrees celcius 2. Cut off top of fennel bulb and slice into half, then into thirds 3. Halve the cherry tomatoes or leave whole if they are really small 4. Remove hard stalk of broccoli and cut into florets 5. Place fennel in roasting pan lined with baking paper 6. Smear fennel with some olive oil and place in oven for 10 minutes 7. Add cherry tomatoes cut side up and drizzle some olive oil over them. 8. Sprinkle salt over fennel and …

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Broccoli and Green Beans with garlic, anchovies and onion 

This recipe brings together a classic combo of flavours. A quick and easy way to add flavour and bite to your greens. This is an excellent accompaniment to grilled steak and roast dinners.  I used special Tricana brand Portuguese anchovies rolled with capers for this version, but just ordinary anchovies will do fine. You can omit the capers, add chilli flakes, or add roasted almond slivers, and/or finish with lemon zest. Any or all of these additions would be just as delicious and quick!  Prep time: 15 minutes  Cooking time: 8-10 minutes Ingredients: 200g green beans (top and tailed) 250g broccoli florets 8-10 anchovies 2 teaspoons capers(optional) 1/2 onion sliced thinly 2 cloves garlic crushed 1 tablespoon olive oil Ground Black pepper  Parsley to garnish  Method: Steam or microwave beans and broccoli until just tender (al dente) – should be bright green! Set aside. Slice onion thinly Crush garlic Heat olive oil in pan, then add onions and cook over medium heat until translucent, add garlic and heat through until fragrant, add anchovies (and capers …

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