Broccoli with walnut dressing
Broccoli may not be everyone's favourite, but this clever recipe from Fay Lewis' book, Be My Guest, is guaranteed to convert your guests (or family).
- Broccoli spears (if available), or a head of broccoli cut into florets
- 40 gram (1/2 packet) of walnuts
- 2 tablespoons (30 ml) olive oil
- Salt and freshly ground pepper to taste
Steam the broccoli until tender and place warm in serving plate.
In the original recipe, the walnuts are heated dry in a small frying pan for 3 minutes. Add the olive oil to the pan and fry for a further 2 minutes. Remove from heat and pour over the broccoli.
We found that the somewhat healthier option of simply drizzling olive oil over the warm broccoli and sprinkling with walnuts works well too.
Season with salt and pepper and serve immediately.
They used their considerable talent, and flair for food styling, to produce a book that takes it's reader on a culinary journey through South Africa: brunch on the beach, a cocktail party with Table Mountain as backdrop, a grand dinner in a very stylish dinning room, a braai (barbeque party) under the Bushveld's starry sky, a picnic in a grassy garden, even a buffet meal in the forest.