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Broccoli, olive and parmesan salad

Broccoli, olive and parmesan salad

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Serves: 2

This is a really easy dish to prepare, highly nutririous and perfect for a quick lunch.  It's unusual to have broccoli in a salad of this style, but it combines beautifully with olives and parmesan.  Serve the salad as a side dish with barbecued food or with toasted or grilled bread drizzled with olive oil, bruschetta style.
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  • 225g Broccoli or purple sprouting broccoli, cut into florets
  • 2 tbsp Extra-virgin Olive oil
  • ½ Lemon, for squeezing
  • 10 Black olives, stoned and chopped
  • 2 tbsp Grated Parmesan or Parmesan Shavings


Step 1

Bring a large saucepan of salted water to the boil. Add the broccoli and blanch for 3-4 minutes, so that it stays crunchy. Drain well.

Step 2

While still warm, arrange on plates, drizzle over the olive oil and add a squeeze of lemon juice. Scatter over the olives and Parmesan, and serve.

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