BroccoliChilli_recipes

BROCCOLI, CHILLI, PEAR & AIR-DRIED TUNA

This simple, healthy salad makes for a great starter or side dish – the chilli oil gives the dish a kick of heat, whilst grating air-dried tuna over the top adds umami notes.

INGREDIENTS (serves 2)

250g Tenderstem broccoli
1 Conference pear
2 tsp chilli flakes
150ml extra virgin olive oil
25g air-dried tuna
1 lemon

METHOD

Blanch the broccoli in boiling water, drain and refresh in iced water. Set aside.

To make the chilli oil, warm the olive oil in a pan and add the chilli flakes, heating gently. Remove from the heat and allow to cool – this can be made in advance and stored for future use.

Pan-fry the broccoli in a little foaming butter for two minutes, and then divide between two plates. Top the broccoli with thin slices of pear, drizzle liberally with the chilli oil and finish by finely grating lemon zest and air-dried tuna over the top.

DOWNLOAD RECIPE
JAJL_16.08_main

Grilled sardines, citrus yoghurt

View recipe
Beetroot_recipes

SALT BAKED BEETROOT, RICOTTA, PINE NUT & RED WINE DRESSING

View recipe
ChargrilledCarrots_recipes

CHARGRILLED CARROTS, BURNT AUBERGINE & MISO, WALNUT PESTO

View recipe
JamonToastie_recipes

JAMON & MANCHEGO TOASTIE

View recipe

Don't miss next month's special

Heirloom tomato salad, truffle burrata, basil, gazpacho vinaigrette