Tenderstem broccoli with black garlic, poppy seeds and olive dressing

PT15M

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Ingredients

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Broccoli and endive salad

Olive dressing

  • 275g of Kalamata olives, pitted and finely chopped
  • 2 tbsp of poppy seeds
  • 35g of black garlic, finely sliced
  • 1 tbsp of pomegranate molasses
  • 1 tbsp of muscat wine vinegar
  • 1 tbsp of extra virgin olive oil, plus extra to serve
1
Prepare the poppy seeds for the dressing by lightly toasting in a dry frying pan over a moderate heat, being careful not to let them burn. When aromatic, transfer to a pestle and mortar and lightly crush
  • 2 tbsp of poppy seeds
2
Add the crushed poppy seeds to a bowl with the chopped olives, sliced black garlic, pomegranate molasses, vinegar and oil. Mix together until thoroughly combined, forming a thick dressing. Season to taste if required and set aside until ready to serve
  • 275g of Kalamata olives, pitted and finely chopped
  • 35g of black garlic, finely sliced
  • 1 tbsp of pomegranate molasses
  • 1 tbsp of muscat wine vinegar
  • 1 tbsp of extra virgin olive oil, plus extra to serve
3
Bring a pan of salted water to the boil and cook the Tensderstem for 3–4 minutes until tender, but still with some bite. Alternatively, place the broccoli in a steamer for the same amount of time
4
Drain the tenderstem and mix with the endive leaves. Divide between serving plates then spoon over the thick olive dressing. Finish with a drizzle of extra virgin olive oil and sprinkle over the chopped roasted hazelnuts to serve
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