Purple Sprouting Broccoli with Almonds & Chili
March 11, 2016 | Serves 4
- 400g of Purple Sprouting Broccoli
- 2 Tablespoons of Olive Oil
- 2 Cloves of Garlic
- Half Red Chilli
- 1/4 Cup of Flaked Almonds (35g)
- Coarse Salt
- 30g of Parmesan
It’s purple sprouting broccoli season and this is such an amazing way to have it. It only takes a few minutes to prepare and it will transform your relationship with broccoli! What makes it so amazing is the garlicky flaked almonds with a little bit of chilli heat and a gorgeous crunch that’s so perfect as the parmesan starts to melt on the hot broccoli. Serve hot, as soon as it’s ready.
Boil a pot of water with a pinch of coarse salt. When it’s ready, add in the broccoli and cook for 3-5 minutes, just until tender.
While it’s boiling, mince your garlic and finely chop the chilli.
Drain the broccoli and rinse it with cold water to stop the cooking process, then set it aside to dry on tea towel.
Add about a tablespoon of olive oil to a pan on medium heat. Add in the minced garlic, flaked almonds, chilli and a pinch of coarse salt and pepper. Cook for a few minutes, tossing regularly, until the almonds are golden and the garlic is cooked.
Add the broccoli to the pan, drizzle it with a little more olive oil and toss it well in the almond mixture.
When it’s heated through plate everything and grate the parmesan over the top before serving.