Purple sprouting broccoli with anchovy & hazelnut pesto recipe | Good Food

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