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Broccoli with mustard dressing

Name: Green vegetable soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: olive oil 2T,garlic cloves, chopped 2,large onion, chopped 1,large leeks, sliced 3,large potato, peeled and finely diced 1,celery sticks, chopped 2,green chilli, seeded 1,Woolworths organic chicken or vegetable stock 3cups,baby spinach 400g,frozen peas 200g,lemons, zested and juiced 2,sea salt and freshly ground black pepper, to taste ,crème fraîche, for serving 125g,Woolworths oak-smoked salmon ribbons, for serving 1 x100 g pack,capers, for serving ,Tenderstem broccoli tips, blanched, for serving 125g

By Hannah Lewry

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

2 x 600 g packets Tenderstem broccoli

For the dressing, blend:

12 white anchovies, chopped
20 g fresh mint, chopped
20 g fresh Italian parsley, chopped
2 free-range egg yolks
2 t Dijon mustard
2 cloves garlic, chopped
1 lemon, juiced
4 t malt vinegar
1⁄2 cup extra virgin olive oil

Method

Blanch the broccoli and plunge into ice water to keep its vibrant colour. Drain and chop roughly. Toss in the dressing.

Cook's note: Blanched broccoli dressed in an anchovy-mustard dressing is a delicious side for lamb or chicken.

This is a test recipe

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Broccoli with mustard dressing

Ingredients

Method