Purple Sprouting Brocolli and Mozzarella Salad
Prep time
Cook time
Total time
Author: Christine (Waitrose Kitchen, Apr 2011, p47)
Recipe type: Salad
Serves: 8
Ingredients
- 1 garlic bulb
- 1.2kg purple sprouting brocolli
- 2 tbsp extra virgin olive oil
- 1 lemon, juice
- 2 buffalo mozzarella balls
- 50g blanched hazlenuts, toasted and roughly chopped
Instructions
- Wrap the garlic bulb in foil and roast for 1 hour in the oven. The garlic should soften and start to caramelise ever so slightly
- bring to the boil a large pan of lightly salted water.
- Blanch the brocolli for 2-3 minutes until just tender
- Allow to cool a little, then lightly dress with 1tbsp olive oil, half the lemon juice and a little salt and pepper.
- Tear over the mozzarella.
- Carefully peal the garlic, try to remove the cooked cloves intack but dont worry if they tear.
- Scatter the roast garlic over the brocolli along iwth the hazelnuts
- Drizzle over the remaiing olive oil and lemon juice and season before serving