Purple sprouting broccoli with anchovy & hazelnut pesto - Good Food Middle East
Sweet, earthy, salty and bitter flavours combined, this is next level broccoli. Serve the rest of your pesto on the side – it's great for dipping bread in
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Ingredients
- 350g Jerusalem artichokes or 4 leeks (fat ones are better than longer skinny ones in both cases)
- ½ lemon, juiced
- 1 tbsp olive oil
- 1 small head white chicory
- ½ small head radicchio
- 200g purple sprouting broccoli
- 50g watercress, coarse stalks removed
- 1 tbsp white balsamic vinegar
- 3 tbsp extra virgin olive oil
- 15g lightly toasted hazelnuts, very roughly chopped
- 50g can anchovies, drained
- 1 garlic clove, roughly chopped
- 70g hazelnuts, lightly toasted
- 125ml extra virgin olive oil (a fruity one rather than a grassy one)
- ½ lemon, juiced (reserve 2 tsp for dressing)
- 1 tbsp finely chopped flat-leaf parsley
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