Description
This quick and easy grilled broccoli side is perfect with a big roast dinner, tossed with a simple anchovy butter and a scattering of toasted flaked almonds.
Ingredients
Scale
- 140g (5 oz) Tenderstem Broccoli
- 1 tsp Extra Virgin Olive Oil
- Freshly Ground Sea Salt and Black Pepper
- 55g (2 oz) Unsalted Butter
- 5 Anchovy Fillets, packed in oil
- Small Handful Flakes Almonds
Instructions
- Pre-heat the grill / broiler to 200 degrees (390 farenheit).
- Trim the broccoli stems to remove any hard bits of the bottom, and toss them together on a non-stick baking tray with the olive oil and a good amount of freshly ground sea salt and black pepper. Focus particularly on the heads to make sure the oil gets into the florets!
- Place the tray until the grill for about 10 minutes until the stems of the broccoli are just tender, and the florets are starting to char.
- Meanwhile, in a mini chopper blitz together the butter and the anchovies until smooth, and in a small frying pan over a medium high heat, toast the flaked almonds until just golden – keep an eye on them, toasting nuts can catch and burn in just moments!
- Remove the broccoli from the grill and spoon over approximately half the butter. Store the rest in the fridge to enjoy on toast or for the next time you want to make broccoli. Sprinkle over the almonds and toss the broccoli around the tray until the butter is melted and has coated the broccoli and the nuts.
- Transfer to a warm serving dish before bringing to the table.
Notes
If you live in the US where they sell almond slithers, they would be even better here than our British flaked variety!