Charred Broccoli with Almond Crumble
INGREDIENTS
- 400g tenderstem broccoli
- 40g flaked almonds, toasted
- 40g panko breadcrumbs
- 1 lemon, zest and juice
- 3 tbsp olive oil
- 1 garlic clove
- Sea salt
NUTRITION
Per serving
180
Calories
6g
Protein
14g
Carbs
11g
Fats
METHOD
1
Char the broccoli
Toss broccoli with two tablespoons of oil and salt. Roast at 230C for twelve minutes until charred at the tips.
2
Toast the crumble
Toast panko in remaining oil with garlic for three minutes until golden. Stir in almonds.
3
Lemon-up
Stir lemon zest into the warm crumble.
4
Plate
Pile broccoli on a plate, squeeze with lemon juice and shower with the warm almond crumble.
VEG.ARMY TIP
Pop a pinch of dried chilli into the crumble for an Italian sicilian-style edge.
