Recipe
Move over, smashed avo – smashed broccoli has entered the chat! Crispy and golden with a bold, tangy-sweet agrodolce sauce, this dish has the perfect balance of punch and warmth. Just add potatoes and a salad, and you’re ready to broc’ and roll!
You will need
Serves 2
- 50ml vegetable oil
- 1 broccoli
- Salted water
- 3 tbsp rice flour
- 3/4 cup plant-based parmesan cheese, grated
For the sauce:
- 2 tbsp extra virgin olive oil
- 1 small shallot, minced
- 2 garlic cloves, minced
- 1/2 cup red wine vinegar
- 1 tbsp capers
- 1/4 cup sunflower seeds
- 1/2 cup currants
- 2 tbsp brown sugar
- 1 tsp chilli flakes
- Salt, to taste
To serve:
- A side of potatoes and a salad is perfect
Recipe: Simon Toohey
Directions
10 mins to prep
29 mins to cook
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Step 1
Bring a pot of salted water to the boil.
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Step 2
Place in the broccoli florets and chopped stem pieces and cook until tender but not mushy. Remove from the pot, place into a cold ice bath until the temperature has dropped.
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Step 3
Dry the cooled broccoli and place it into a large bowl, sprinkle with rice flour and parmesan, and toss until coated.
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Step 4
In a frying pan on medium heat, add the oil until it’s hot. Test by adding a little piece of broccoli to see if it sizzles. Place the rest of the broccoli in the pan or in stages depending on the size of your broccoli. Fry until golden then flip and cook until golden again. Take out and place on baking paper to drain the excess oil. Season with salt and pepper.
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Step 5
For the sauce, add the oil, shallots, and garlic in a small pan. Cook until slightly coloured. Add the red wine vinegar, capers, sunflower, curreants, brown sugar, chilli flakes and salt. Cook gently until the brown sugar is dissolved. Pour into a bowl for serving.
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Recipe: Simon Toohey
