Melon and ham salad

Broccoli steaks with capers & tomato sea salt and pumpkin seeds

It’s such a simple trick, but just by cutting it differently than you normally do, you can make broccoli the star of the show in this simple, healthy veggie dish paired with capers & tomato sea salt.

INGREDIENTS

  • 2 heads of broccoli
  • Neolea olive oil
  • Good pinch of Neolea capers & tomato sea salt
  • 2 large ripe tomatoes, quartered
  • 1 clove garlic, thinly sliced
  • Juice of 1 lemon
  • 3 tbsp pumpkin seeds

INStructions

  • Turn the broccoli onto its head and cut vertically, into three thick equal steaks (approx. 2 cm thick), starting from the stalk down. Drizzle them on both sides with a little olive oil and season with capers & tomato sea salt.
  • Heat a large frying pan and brown the broccoli steaks a few at a time, turning regularly. They will take about 5-6 minutes on each side and they are ready when golden brown in places and the thickest part of the stalk is tender when pierced with a sharp knife.
  • Remove the broccoli from the pan and set aside. 
  • Add another splash of olive oil to the pan, followed by the tomatoes, cut side down, sliced garlic and fry together, crushing the tomatoes with the back of a spoon for about 5 minutes. 
  • Add a squeeze of lemon and the pumpkin seeds and toss everything together for another minute or so.
  • Add the broccoli back into the pan to coat with all the tomato-garlic-lemon juices and serve warm on a large platter.
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