Charred Tenderstem Broccoli with Hazelnut Vinaigrette

Tenderstem Broccoli with Hazelnut Vinaigrette | May Simpkin | Nutritionist

This simple tenderstem broccoli dish combines the earthy flavours of tenderstem broccoli with the nuttiness of hazelnuts and the tangy richness of the vinaigrette, making it a perfect side to various meals or simply enjoy on its own with some fresh bread to mop up the delicious hazelnut vinaigrette!

To make this Tenderstem Broccoli dish, you’ll need:

2 handfuls of tenderstem broccoli
1 small handful hazelnuts, roughly halved
Olive oil for roasting

For the Hazelnut Vinaigrette, you’ll need:

2 tbsps extra-virgin olive oil
2 tbsp hazelnut oil (or walnut oil)
1 tbsp white wine vinegar
Salt and black pepper to taste

Toasting the hazelnuts enhances the flavour; you have three options!

- - Dry toast in a frying pan, tossing continuously until they are slightly golden OR
  - Put them in an air-fryer for 4-5 mins. (time this carefully!)
  - Put them on a baking sheet and roast them in the oven at 180°C for 10 mins, checking regularly

Once the hazelnuts have cooled, combine the vinaigrette ingredients in a small bowl and mix well. Set aside.

Next, prepare the broccoli. Preheat your oven to 200°C (If you roast the hazelnuts in the oven, increase the temperature once they’re ready for the broccoli)

Trim any tough ends from the tenderstem broccoli and place them in a large bowl. Drizzle the olive oil over the broccoli and season with salt and black pepper. Toss to coat the broccoli evenly.

Arrange the broccoli on a lined baking tray and roast in the preheated oven for about 15 minutes or until it’s tender and slightly crispy at the tips. You can also grill or steam the broccoli if you prefer.

Alternative TIME SAVER: I often use the microwave for this step. Put the tenderstem broccoli in a dish large enough to allow them to lay flat, sprinkle with a little water, cover and microwave for 2-3 mins.

Remove and uncover. Then heat a large frying pan and add a little olive oil. Stir-fry the broccoli until it is slightly charred. Set aside.

When you’re ready to serve, arrange the broccoli on a serving platter and drizzle the hazelnut vinaigrette over the roasted broccoli. You can use as much or as little as you prefer.

Garnish with some thinly sliced fresh red chilli or a sprinkle of chilli flakes.

Serve your tenderstem broccoli with hazelnut vinaigrette as a delicious side dish with grilled meats or fish.