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burgundyb2

Burgundy Broccoli Sumac with Lemon and Pistachio – For Pesach

This recipe is from Burgundy Broccoli.  It is also Kosher for Passover.

burgundyb2

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

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Jewish Vegetarian Society
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