Serves : 4 servings
Ingredients :
Ingredients :
- PURPLE SPROUTING BROCCOLI 300g (10½oz)
- EXTRA VIRGIN RAPESEED OIL 2 tablespoons
- GARLIC 4 cloves, sliced
- FRESH GREEN CHILLIES 1–2 finger-type, cut into 1cm (½in) pieces
- CUMIN SEEDS 1 teaspoon
- RAW SKINNED PEANUTS OR BROKEN CASHEW NUTS 2 tablespoons
- ONION 1 small, diced into 1cm (½in) pieces
- POMEGRANATE SEEDS from ½ pomegranate
- SALT AND AND FRESHLY GROUND BLACK PEPPER
- EXTRA VIRGIN RAPESEED OIL 2 tablespoons
- GARLIC 4 cloves, sliced
- FRESH GREEN CHILLIES 1–2 finger-type, cut into 1cm (½in) pieces
- CUMIN SEEDS 1 teaspoon
- RAW SKINNED PEANUTS OR BROKEN CASHEW NUTS 2 tablespoons
- ONION 1 small, diced into 1cm (½in) pieces
- POMEGRANATE SEEDS from ½ pomegranate
- SALT AND AND FRESHLY GROUND BLACK PEPPER
Preparation Method :
- Trim the broccoli and cut any
particularly thick stalks into 4 pieces (this may only be necessary if
using green broccoli). Cut into 2.5cm (1in) pieces.
- Heat the oil in a wok until nearly at smoking point. Add the garlic and chillies and toss a little. As soon as the garlic begins to change colour, add the cumin seeds and toss for a few seconds. When the cumin begins to darken, add the nuts and stir-fry for 30 seconds or so.
- Add the onion and toss until pale, then stir in the broccoli. Cook for 1 minute, tossing regularly. When you see the broccoli wilt a little, add the pomegranate seeds, season with salt and pepper and toss well. When the broccoli is cooked to your liking but still has some crunch, transfer to a bowl and serve.
- Heat the oil in a wok until nearly at smoking point. Add the garlic and chillies and toss a little. As soon as the garlic begins to change colour, add the cumin seeds and toss for a few seconds. When the cumin begins to darken, add the nuts and stir-fry for 30 seconds or so.
- Add the onion and toss until pale, then stir in the broccoli. Cook for 1 minute, tossing regularly. When you see the broccoli wilt a little, add the pomegranate seeds, season with salt and pepper and toss well. When the broccoli is cooked to your liking but still has some crunch, transfer to a bowl and serve.
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