This dish has been inspired by Spanish produce from Brindisa. Brindisa is a tribute to the people who create the remarkable cheeses, hams, meats,fish, and a huge selection of other ingredients. A wholesale business providing hundreds of different products to many of the country’s finest restaurants, delis and food halls.
Serves 4.
300g tender stem broccoli
40g golden raisins
50g pine kernels
2 tbsp chilli oil
Olive oil
Pinch of salt
Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 196Kcal/ 819kJ
Place the golden raisins in a bowl and cover with boiling water, allow to hydrate overnight and drain.
Toast the pine nuts at 180 degrees for 5 minutes.
Trim the broccoli stems on an angle but cut as little length off as possible.
Blanch the broccoli in salted boiling water for a minute.
Grill the broccoli until nicely toasted and cooked through.
Arrange broccoli on a serving plate.
Mix the pine nuts and raisins into the chilli oil and spoon over the broccoli and drizzle with olive oil.
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