We all know that broccoli is a super food, but most of us still have to force ourselves to eat it and just ignore the bland flavour. But not anymore. This recipe gives a much-needed kick to a widely disliked vegetable, giving it a punch of exciting flavours. Broccoli with roast peppers and chilli is both healthy and delicious.
Broccoli with roast peppers and chilli
- 2 red peppers
- a drizzle of olive oil
- 500g broccoli florets
For the dressing
- 60ml (¼ cup) olive oil
- juice of 1 lemon
- 1 small red chilli, seeded and chopped
- ½ garlic clove, chopped
- salt and freshly ground black pepper, to taste
- fresh basil leaves, to serve
- flaked almonds, to serve
Preheat the oven to 220°C. Place the peppers on a baking tray and drizzle with the olive oil. Bake until the peppers are soft and charred, turning once, about 20 minutes.
Remove from the oven and, while still warm, place in a plastic bag for 5 minutes to loosen the skin. Peel the peppers, remove the seeds, slice into strips and set aside.
Bring a large pot of salted water to the boil. Slice the broccoli into thin strips and blanch for 2 minutes. Remove from the water and place directly into a bowl of ice water. Drain and set aside.
For the dressing, combine all the ingredients in a jug and season well.
Combine the broccoli, peppers and dressing and toss well. Scatter with fresh basil leaves and flaked almonds before serving.