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Broccoli with roast peppers and chilli

Name: Broccoli with roast peppers and chilli
Cook time: 30 min
Yield: 4
Ingredients: 2 red peppers; a drizzle of olive oil; 500g broccoli florets; For the dressing; 60ml (¼ cup) olive oil; juice of 1 lemon; 1 small red chilli, seeded and chopped; ½ garlic clove, chopped; salt and freshly ground black pepper, to taste; fresh basil leaves, to serve; flaked almonds, to serve

July 30, 2012 (Last Updated: January 11, 2019)

Broccoli with roast peppers and chilli recipe

We all know that broccoli is a super food, but most of us still have to force ourselves to eat it and just ignore the bland flavour. But not anymore. This recipe gives a much-needed kick to a widely disliked vegetable, giving it a punch of exciting flavours. Broccoli with roast peppers and chilli is both healthy and delicious.

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Broccoli with roast peppers and chilli

Serves: 4

Cooking Time: 30 mins

Ingredients

2 red peppers
a drizzle of olive oil
500g broccoli florets
For the dressing
60ml (¼ cup) olive oil
juice of 1 lemon
1 small red chilli, seeded and chopped
½ garlic clove, chopped
salt and freshly ground black pepper, to taste
fresh basil leaves, to serve
flaked almonds, to serve

Instructions

Preheat the oven to 220°C. Place the peppers on a baking tray and drizzle with the olive oil. Bake until the peppers are soft and charred, turning once, about 20 minutes.

Remove from the oven and, while still warm, place in a plastic bag for 5 minutes to loosen the skin. Peel the peppers, remove the seeds, slice into strips and set aside.

Bring a large pot of salted water to the boil. Slice the broccoli into thin strips and blanch for 2 minutes. Remove from the water and place directly into a bowl of ice water. Drain and set aside.

For the dressing, combine all the ingredients in a jug and season well.

Combine the broccoli, peppers and dressing and toss well. Scatter with fresh basil leaves and flaked almonds before serving.