Burgundy Broccoli Sumac with Lemon and Pistachio - For Pesach
Servings
2
Ingredients
2 heads of Burgundy Broccoli
1 lemon, zested and juiced (½ used for sauce and ½ cut into slices for chargrilling)
4 tbsp pistachios, crushed
2 tsp sumac
2 tsp olive oil
Cracked black pepper
Sea salt flakes or Maldon sea salt
Pomegranate seeds, to serve
Chopped coriander, to serve
Instructions
1. Cut the broccoli into stems, leaving the stalks attached
2. Brush with a little olive oil and chargrill gently until cooked
3. Add 4 slices of lemon to griddle at the same time and remove once golden
4. Once cooked allow to rest for a moment whilst you make the dressing
5. In a separate bowl, place the crushed pistachios and the juice and zest of the lemon
6. Add the sumac and season with salt and pepper
7. Add on the olive oil and mix well
8. Pour the dressing over the broccoli ensuring it’s covered
9. Sprinkle the chopped fresh coriander and pomegranate seeds over the top
10. Pour any excess dressing around the broccoli and serve