Hot-roasted broccoli brings smoky edges to sweet peas and toasted hazelnuts, finished with lemon and parsley while still warm.
Ingredients
- 1 large head, about 450g Broccoli
- 150g, fresh or frozen Peas
- 50g, roughly chopped Hazelnuts
- 1, zest and 2 tbsp juice Lemon
- 15g, chopped Flat-leaf parsley
- 3 tbsp, divided Olive oil
- 1/2 tsp Fine salt
- 1/4 tsp Black pepper
Method
- Heat the oven to 230°C (210°C fan). Separate the broccoli into evenly sized florets; peel and slice the tender stalk. Dry well so it roasts rather than steams.
- Toss the broccoli with 2 tbsp olive oil, half the salt and the pepper. Spread it in one layer on a large tray and roast for 18–22 minutes, turning once, until tender with browned, slightly charred edges.
- While it roasts, toast the chopped hazelnuts in a dry frying pan over medium-low heat for 3–4 minutes, shaking often, until fragrant. Tip onto a plate so they do not keep cooking.
- Bring a small pan of water to the boil. Cook fresh peas for 2–3 minutes or frozen peas for 2 minutes, until just tender and bright green; drain well.
- Whisk the remaining olive oil with the lemon zest, lemon juice and remaining salt. Taste; it should be sharp enough to balance the sweet peas and nuts.
- Tip the warm broccoli and peas into a serving bowl. Add the dressing and parsley and toss gently. Scatter over the toasted hazelnuts and serve warm.
Allotment tip
Cut the florets to a similar size and leave space on the tray; crowded broccoli softens without developing the browned edges.