Broccolini 3 ways

GARLIC, GINGER & SWEET CHILLI BROCCOLI STIR FRY  

Prep time: 10 mins  
Cooking time: 10 mins 
Serves: 4

Ingredients 

• 1 Broccolini Head  
• 1-2 Garlic Cloves  
• 1 Ginger Knob 
• 2 Tbsp Sweet Chilli Sauce  
• 2 Tbsp Vegetable Oil  
• Salt and Pepper 

Method 

1. Cut the broccolini into medium size florets. 

2. Finely grate the garlic and ginger using a micro plane if possible and place into a bowl. 

3. Add the sweet chilli sauce and the vegetable oil, mix well. 

4. Bring a wok or frying pan to high heat, add ¼ cup of water and season with some salt. Bring to the boil. 

5. Place the broccolini florets and cook in the water for approx. 3 mins stirring occasionally until the water has evaporated. 

6. Add the garlic ginger and sweet chilli mixture and stir fry the broccolini for approx. 3mins until sticky and caramelised.  

7. Serve hot and enjoy. 

BLANCHED OR STEAM BROCCOLINI WITH SUNDRIED TOMATO PESTO, PINE NUTS AND PECORINO 

Prep time: 5 mins  
Cooking time: 5 mins 
Serves: 4

Ingredients 

• 2 Bunch Broccolini  
• 1 ½ Tbsp Sundried Tomato Pesto 
• 2 Tbsp Pine Nuts  
• 50g Pecorino Cheese  
• Salt & Pepper 
• Olive Oil  

Method 

1. Preheat the oven to 180°C. Bring a pot with salted water to the boil or prepare a pot with a steamer basket. 

2. Place the pine nuts into the preheated oven and roast for approx. 3-5mins. Remove from oven and set aside. 

3. Cut the bottom end of the broccolini and discard. Place the broccolini in the boiling water or steamer basket and let cook for 3-4 mins until soften and vibrant green.  

4. Remove from the water and drain well. Place the broccolini into a bowl and add the sundried tomato pesto, season with salt and pepper, drizzle with olive oil, add ½ of the pine nuts and half of the pecorino cheese.  

5. Toss well and serve on a bowl wth some more pine nuts and freshly grated pecorino. 

ROASTED BROCCOLINI WITH TZATZIKI DRESSING AND ROASTED ALMONDS  

Prep time: 5 mins  
Cooking time: 15 mins 
Serves: 4

Ingredients 

• 2 Broccolini Bunches 
• 1 Tsp Sumac  
• 150g Tzatziki  
• 75g Almond Flakes  
• 1 Lemon  
• Salt and Pepper 
• Olive Oil  

Method 

1. Preheat the oven to 220°C. 

2. Place the almond flakes on a baking tray and place into the oven for 3 mins until golden. 

3. Cut the hard woodie ends of the broccolini and place them on a baking tray lined with baking paper. 

4. Drizzle with olive oil, season with salt, pepper and add the Sumac. Toss well and place into the preheated oven for approx. 10-12mins. Remove from oven and let them cool. For 2 mins. 

5. Add the Tzatziki and drizzle with some lemon juice. Toss well and serve warm.