Nutrition and extra info
Nutrition: Per serving (4)
Ingredients
Rosemary
rose-mar-ee
Rosemary’s intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
Sourdough
sow–er-doh
Sourdough is a method of leavening bread, based on uncooked bread dough (known as ‘mother…
Purple sprouting broccoli
pur-pel spr-ow-ting brok-o-lee
This untidy-looking, colourful cousin of broccoli can be used in much the same way. Leafier and…
Shallot
shal-lot
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
Anchovy
ann-choe-vee
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
Lemon
le-mon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Honey
huh-nee
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it’s…
Tahini
ta-hee-nee
Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…
Method
Heat 2 tbsp of the olive oil in a heavy-bottomed frying pan with the rosemary and chilli flakes. Stir in the breadcrumbs so they’re well coated in the oil, and fry until golden – this will take longer than you think, but keep an eye on it to make sure the breadcrumbs don’t burn. Add the coriander and cumin seeds and toast until fragrant, then tip the mixture onto a plate and set aside.
Heat oven to 210C/190C fan/gas 6. Peel, trim and remove any coarse, fibrous bits from the ends of the broccoli stalks. If some are much thicker than others, split them so they’re all the same size. Toss with the chilli, shallots, garlic, salt and pepper, and 2 tbsp of the olive oil. Tip onto a baking sheet and roast for about 15-20 mins, or until the stalks are tender and the leaves and florets are charred and slightly crisp – the shallots and garlic should be soft and caramelised.
Meanwhile, bring a saucepan of well salted water to the boil, turn down to a medium heat and cook the potatoes for 8-10 mins, or until tender. Allow to cool a little in the water.
Leave the broccoli to cool slightly, then finely slice the larger stalks, leaving the florets and smaller stalks intact. Put the shallots, garlic and chilli on a chopping board, peel the skin off the shallots and squeeze the garlic from its skin, then roughly chop together with the chilli, two of the anchovies and a pinch of sea salt. Scrape into a bowl and whisk with the lemon zest and juice, mustard, honey, the rest of the olive oil, tahini, and a splash of water to loosen, then mix in the chopped parsley. Season to taste.
Drain the potatoes and put in a bowl with the broccoli stalks and florets, and the remaining anchovy fillets. Toss everything with the dressing.
Pile the salad on a serving platter and top with the burrata and scatter with the toasted breadcrumbs, reserving some to serve on the side. Scatter over some lemon zest and black pepper to serve.
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