Recipe: Ruth Pretty’s Broccoli with Black Olives & Parmesan
Broccoli is one of those vegetables which work well with almost anything — take advantage of its versatility with this recipe.
Words: Ruth Pretty Photos: Carolyn Robertson
2 heads broccoli, divided into florets, base of stalks trimmed
½ cup olive oil, preferably extra-virgin olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, crushed
½ teaspoon flaky salt and grind of black pepper
¼ very small red onion, finely diced
2 tablespoons finely sliced black olives
¼ cup finely grated parmesan
Cook the broccoli in boiling, lightly salted water until bright green, firm to the bite and soft to the tooth. Drain well. To keep broccoli warm, put the drained broccoli into a plastic container lined with a cold, wet tea towel. Use the tea towel sides to cover.
To make the dressing, whisk the oil, vinegar, and garlic. Season to taste and add the red onion. When ready to serve, arrange the broccoli in a bowl. Drizzle with dressing, then scatter over the black olives and parmesan.
Serve warm. Any leftover dressing can be stored in a covered container in the fridge for up to a week.