Roasted broccoli with parmesan and pistachios is a great dish for a crowd. The simple dressing has a lovely punch from the Dijon mustard, and the parmesan breadcrumbs add a wonderful crunch and rich cheesy flavour. Beautiful toasted pistachios make this roasted broccoli side dish a bit more special and give a warm, nutty flavour. Tenderstem broccoli is a hybrid of regular broccoli and Chinese kale, which was first introduced in Japan but is now used in recipes in so many different cuisines. Tenderstem is a little higher in calcium, phosphorous and managanese than regular broccoli, and an impressive four times more vitamin A. Tenderstem can be prepared in a variety of ways. It can be simply steamed, roasted in the oven, or even eaten raw. Why not try serving it as a crudité with hummus or tazatziki? Roasted broccoli with Parmesan and pistachio makes a great side dish to serve with roast meat, we love serving it alongside a slow cooked shoulder of lamb for the ultimate Easter lunch.
- 50g Parmesan, grated
- 50g breadcrumbs
- For the herb dressing:
- small bunch each of mint, parsley, basil, finely chopped
- 100ml olive oil
- 3tbsp red wine vinegar
- 1tbsp Dijon mustard
- 1tsp sugar
- juice ½ lemon
- For the salad:
- 600g Tenderstem broccoli
- 100g pistachios, toasted and roughly chopped
Preheat the oven to 200C. Mix together the grated Parmesan and breadcrumbs, and toast on a baking sheet in the oven for 12-15 mins until crisp and golden. Meanwhile, mix together the ingredients for the dressing.
Roast the broccoli in a baking tray for 10 mins until slightly charred. Remove and toss into the dressing.
Serve the dressed roasted broccoli straight away whilst warm, topped with the toasted pistachios and Parmesan breadcrumbs.