Tomato and Pomegranate Salad
vegetarianveganquick easymediterranean
Roasted Broccoli with Garlic and Anchovies
Serves 4Prep 10 minCook 25 min35 min total
Tender roasted broccoli florets with a punchy garlic and anchovy dressing. A simple side that packs a lot of flavor.
Ingredients
800 g
broccoli, cut into florets
4 tbsp
olive oil
4 item
garlic cloves, thinly sliced
6 item
anchovy fillets, roughly chopped
1 tsp
chili flakes
salt and black pepper
Method
Preheat the oven to 200°C/400°F.
Toss the broccoli florets with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking tray and roast for 20 minutes, until tender and slightly charred.
Meanwhile, heat the remaining 2 tablespoons of olive oil in a small pan. Add the garlic and anchovies and cook for 2 minutes, until the garlic is golden and the anchovies have melted. Stir in the chili flakes.
Transfer the roasted broccoli to a serving dish and drizzle with the garlic and anchovy dressing. Serve warm.
Juan Muñoz Herrero
vegetarianside dishquick easy
