HEALTHY VEGETARIAN
Charred Broccolini With Pecorino & Crushed Hazelnuts
A really easy side dish that always receives so many compliments, with minimal ingredients.
I usually pair this side dish with the green beans & aioli side and a leafy green salad to match any main like medium – rare beef strips, or vegetable lasagna.
Ingredients
2 bunches broccolini
Pecorino or Parmesan cheese
A handful of hazelnuts (pepita or sunflower seeds for a nut free alternative)
Olive oil
4 – 5 peeled & minced garlics
Salt & pepper
Method
- Preheat the oven to 200 degrees and line a baking dish with baking paper.
- Chop about 1cm off the ends of your broccolini stems and add to a bowl. Drizzle some olive oil over generously then add your minced garlic, a crack of salt all over and toss well to combine.
- Place your broccolini onto your lined baking dish in a row, keeping all the heads on the same side & bake for 15 minutes. In another small baking dish add your hazelnuts and place them to bake 5 minutes, after your broccolini has been put in the oven.
- After 15 minutes, remove the trays from the oven. Using a small plate press down onto your toasted hazelnuts to crush them slightly, then pour them all over your charred broccolini. Grate your pecorino generously over the top while hot so it melts slightly. Serve immediately.
Alternative
You can also add 1 or 2 finely diced anchovies, or instead some soaked raisins for a touch of sweetness, cut the broccolini in half before baking and toss this recipe through some ricotta ravioli.