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 smoked sea salt.
Ingredients
- 2 heads of broccoli
- Neolea olive oil
- Good pinch of Neolea smoked 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 smoked 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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