Seared tenderstem broccoli with goat’s cheese and walnut salad

Seared tenderstem broccoli with goat’s cheese and walnut salad

By
From
The Pip & Nut Butter Cookbook
Serves
2-4
Photographer
Adrian Lawrence

Tenderstem broccoli is just a taller version of a broccoli. Now, you could use the regular stuff, but if you want to be a bit posh then use this variety.

Ingredients

Quantity Ingredient
200g tenderstem broccoli
4 tablespoons extra virgin olive oil
2 teaspoons lemon juice
1/2 teaspoon honey
1 tablespoon walnut butter
1 teaspoon very finely chopped shallot
100g goat’s cheese
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 180°C.
  2. Put the broccoli with 2 tablespoons of the olive oil and some salt and pepper on a large baking sheet and toss to coat. Roast in the oven for about 25 minutes, turning it halfway through, until browned and tender and the leaves have gone a little crispy.
  3. In a separate bowl, whisk the lemon juice with the honey, the remaining 2 tablespoons olive oil, the walnut butter and the shallot, and season with salt and pepper.
  4. Place the broccoli in a bowl, drizzle with the walnut dressing and crumble over the goat’s cheese.
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