Charred broccoli with creamy tomato sauce, crispy capers, olives and pine nuts
Serves 4 as a side
Instead of simmering the tomato sauce, we roast all the ingredients, creating a rich, smoky taste and another layer of natural sweetness, which pairs well with the charred broccoli and kale and salty fried capers and olives.
Ingredients
- Creamy tomato sauce
- 400g tin cherry tomatoes, drained
- 1 red onion, roughly diced
- 2 cloves garlic, peeled
- Olive oil
- Salt and pepper
- 25g butter
- Roasted broccoli and kale
- 2 broccoli heads, cut into florets
- ½ bag kale approx 90g, roughly torn
- Olive oil
- Salt and pepper
- Crispy capers, olives and pine nuts
- ¼ cup Kalamata olives, pips removed and roughly chopped
- 2 Tbsp capers
- 2 Tbsp pine nuts
- Olive oil
Method
- Preheat the oven to 200C fan bake.
- Add the cherry tomatoes to a small baking dish with the onion, peeled garlic cloves and a generous drizzle of olive oil; Season with salt and pepper.
- On a separate tray, add the broccoli, drizzle with olive oil and season with salt and pepper. Pop both in the oven to roast for 20-35 minutes.
- In the meantime, prepare the crispy capers, olives and pine nuts. Heat about a tablespoon or two of olive oil in a small pan over medium-high heat. Once hot add the capers and olives; cook for 3-4 minutes until they start to turn crispy, then add the pine nuts and cook for another minute until golden brown; remove from the heat and set aside.
- Add the torn kale to a bowl and drizzle with olive oil and season with salt; massage with your hands so it’s nicely coated in oil. Add the kale to the broccoli for the last 10 minutes of the cooking time.
- Once the tomato mix has cooked, add it to a blender or food processor with the butter and blend until smooth and creamy.
- Once everything is ready you can assemble the dish, add the tomato sauce to the base of a large plate or platter, place the roasted broccoli on top and then scatter over the crispy capers, olives and pine nuts.