Читать книгу Home Cooking - Rachel Allen - Страница 87

This is a really easy dish to prepare, highly nutritious and perfect for a quick lunch. It’s unusual to have broccoli in a salad of this style, but it combines beautifully with the olives and Parmesan. Serve the salad as a side dish with barbecued food or with toasted or grilled bread drizzled with olive oil, bruschetta style.

Salt and freshly ground black pepper

225g (8oz) broccoli or purple sprouting broccoli, cut into florets

1–2 tbsp extra-virgin olive oil

½ lemon, for squeezing

8–10 black olives, stoned and chopped

2 tbsp grated Parmesan or Parmesan shavings

1 Bring a large saucepan of salted water to the boil, add the broccoli and blanch for 3–4 minutes, so that it stays crunchy. Drain well.

2 While still warm, arrange on plates, drizzle over the olive oil and add a squeeze of lemon juice. Scatter over the olives and Parmesan, add a good twist of pepper and serve.