BROCCOLI CHIP RECIPE RECIPES

Steps:

• Fill a large skillet with 1 to 2 inches of water and bring to a boil; add broccolini and cook until bright green, 1 to 2 minutes. Transfer broccolini to a strainer and drain water from skillet.
• Heat olive oil in the same skillet over medium heat. Cook and stir garlic in the hot oil until golden and fragrant, 1 to 2 minutes. Return broccolini to frying pan using tongs; cook and stir until heated through, 2 to 3 minutes. Squeeze lemon juice over broccoli and season with salt, pepper, and red pepper flakes.

Steps:

• 1. Heat a large deep-sided frypan over medium heat.

  2. Add the oil and pine nuts and cook, stirring, for 1-2 minutes or until pine nuts are a light golden colour. Add the garlic and cook for a further 1 minute.

  3. Add the broccoli, stirring continuously for 3-4 minutes until just cooked, adding a little extra oil if necessary.

  4. Remove from heat and stir through the lemon zest, juice, basil and mint. Season with salt and pepper.

  5. To serve, divide broccoli mixture between bowls. Top with cucumber, beetroot and goat's cheese and finish with a drizzle of extra oil and lemon juice. Scatter with red-vein sorrel leaves, if desired.

  *If target beetroot is hard to find, you can also use 1 large regular beetroot.

  Tip: Simply use a box grater to grate the broccoli into small crumbs.

  Note: Add more protein to this salad with a can of tuna or your favourite legumes, perhaps white beans or chickpeas.