Broccoli with Almonds and Anchovies
An unusual way to dress up broccoli from Jason Robert's book, Graze. Serve as an accompaniment to a main meal.
- 500 g Broccoli Cut into florets
- 2 tsp Olive Oil
- 30 g Almonds Chopped
- 5 Anchovy Fillets
- Bring a pot of salted water to the boil. Add the broccoli and cook for four minutes. Drain well and set aside.
- Heat the oil in a frying pan. Add the almonds, anchovies and a generous grinding of black pepper. Stirring with a wooden spoon, cook for 5-6 minutes or until the anchovies break up and the almonds turn golden.
- Add the broccoli and cook until warmed through. Serve immediately.
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