Crisp-tender blanched broccoli with a garlicky olive oil and lemon dressing and toasted walnuts. A side for grilled meat or a light meal; vegan and gluten-free.
Ingredients
Instructions
- 1
Cut the broccoli into small florets; peel the stem and slice it thinly.
- 2
Blanch in boiling water for 3-4 minutes, until bright green and still crisp; drain, plunge into cold water and drain well.
- 3
Crush the garlic and whisk it in a bowl with the olive oil, lemon juice and salt.
- 4
Coarsely break the walnuts and toast them in a dry pan over medium heat for 2 minutes until fragrant.
- 5
Toss the broccoli with the dressing, transfer to a serving plate and scatter the walnuts on top.
Nutrition
Per serving
| Calories | 186 kcal |
|---|---|
| Protein | 5 g |
| Carbs | 11 g |
| Fat | 15 g |
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