Warm broccoli with anchovies and red chilli

Warm broccoli with anchovies and red chilli

Anchovies and red chilli take this broccoli side recipe up a level with a salty and spicy kick.

Warm broccoli with anchovies and red chilli

  • Serves icon Serves 4 as a side dish
  • Time icon Hands-on time 20 min

Anchovies and red chilli take this broccoli side recipe up a level with a salty and spicy kick.

Nutrition: per serving

Calories
126kcals
Fat
8.9g (1.3g saturated)
Protein
4.1g
Carbohydrates
5.4g (3.7g sugars)
Fibre
3.9g
Salt
0.2g

Ingredients

  • 300g tenderstem broccoli, trimmed and halved lengthways
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 2 anchovy fillets in oil, drained and finely chopped
  • 1 red chilli, seeds removed, finely chopped
  • Juice ½ lemon
  • Parmesan shavings to serve
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Method

  1.  Boil a full kettle of water. Put the broccoli in a medium heatproof bowl and pour over the boiling water. Leave the broccoli to blanch in the hot water for 3 minutes, then drain it in a colander in the sink.
  2. Heat the olive oil in a large frying pan over a medium-high heat. Add the chopped onion and fry for 5 minutes until it starts to turn golden brown. Add the garlic, anchovies and finely chopped red chilli, then fry for a further minute. Add the blanched broccoli and fry for 2-3 minutes until tender.
  3. Squeeze in the lemon juice, season generously with salt and pepper, then thoroughly toss everything together to coat. Serve straightaway topped with parmesan shavings.

Nutrition

Nutrition: per serving
Calories
126kcals
Fat
8.9g (1.3g saturated)
Protein
4.1g
Carbohydrates
5.4g (3.7g sugars)
Fibre
3.9g
Salt
0.2g

delicious. tips

  1. Blanch the broccoli as in step 1 up to 24 hours ahead, cool under running water, then drain, pat dry and chill, covered, until needed. Bring back to room temperature before continuing with the recipe from step 2.

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