Broccolini, Toasted Almonds & Parmesan

Broccolini, Toasted Almonds & Parmesan

This is a common go-to side dish in our house. It's the ideal accompaniment to so many meals, but is equally delicious in its own right and surprisingly satisfying. This is the sort of dish that doesn't really need a recipe, you could swap out the parmesan for feta, or add thinly sliced preserved lemon or lemon zest for an added zing. When asparagus is in season, I often use that in place of broccolini, and for a little kick, add some sliced fresh chilli or dried chilli flakes. 

Serves 4 as a generous side


2 bunches broccolini
Juice of half a lemon
1 garlic clove, crushed
Extra virgin olive oil
Handful of flaked almonds
Parmesan, finely grated, to taste
Sea salt and cracked pepper to season


Firstly, lightly toast the almonds in a dry fry-pan, being careful not to burn. Set aside and wipe the pan clean with a paper towel. 
Wash and trim the broccolini (the base of the stems can sometimes go woody and may need trimming). 
Bring a salted pot of water to the boil and cook the broccolini for 3 minutes. Drain and set aside.
Add a generous glug of extra virgin olive oil to a fry pan and heat gently, then add the garlic to soften and release its flavour.
Add the broccolini to the pan and let it sear gently with the garlic. You want it to have a crunch but still be tender to eat.
When cooked, remove from the pan and transfer to your serving dish. Add a squeeze of lemon, a generous pinch of sea salt and cracked pepper, and the parmesan and almonds to finish. 



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