The green goddess of salads.
This is based on an Ottolenghi asparagus salad. Its so simple and delicious, you just roast the veg in the oven, add the buttery dressing and you are done. I think this is perfect as a side dish, but you could have it as a delicious main dish too. Top it with red meat, like steak, or oily fish such as salmon, or even an egg to make it into a delicious summer lunch.
Ingredients
Serves 4 as a side dish
400g tender-stem broccoli
200g broad beans
2 tbsp olive oil
40g butter
40g almonds, chopped
30g capers
10g dill
salt and pepper
(notes, variations and substitutions found below the method)
Method
Preheat the oven to 200oC/180oC (fan). Place the broccoli and beans on a baking tray, drizzle with olive oil, salt and pepper. Roast for 10 minutes - the broccoli should still be al dente but going slightly charred at the ends.
Meanwhile, melt the butter in a saucepan until it starts to bubble. Add the almonds and capers and continue to bubble for 1 minute more.
Pour over the vegetables with a sprinkle of dill. Plate up and serve.
Notes, variations and substitutions
Veg: asparagus is in the original recipe, this works really well. I think cauliflower would also be lovely. French beans would also be lovely.
Nuts: try with walnuts, pecans or even sunflower seeds.
Capers: if you're not a massive capers fan you could omit these, however they add a gorgeous acidity that is really needed in the salad. I would therefore add a tablespoon of vinegar to the butter mixture or even green olives.
Dill: I really think this is essential to the salad - it's so delicious!
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