Burgundy Broccoli Sumac with Lemon and Pistachio – For Pesach
This recipe is from Burgundy Broccoli. It is also Kosher for Passover.
Ingredients
2 heads of Burgundy Broccoli
1 lemon, zested and juiced (½ used for sauce and ½ cut into slices for chargrilling)
4 tbsp pistachios, crushed
2 tsp sumac
2 tsp olive oil
Cracked black pepper
Sea salt flakes or Maldon sea salt
Pomegranate seeds, to serve
Chopped coriander, to serve
Instructions
1
Cut the broccoli into stems, leaving the stalks attached
2
Brush with a little olive oil and chargrill gently until cooked
3
Add 4 slices of lemon to griddle at the same time and remove once golden
4
Once cooked allow to rest for a moment whilst you make the dressing
5
In a separate bowl, place the crushed pistachios and the juice and zest of the lemon
6
Add the sumac and season with salt and pepper
7
Add on the olive oil and mix well
8
Pour the dressing over the broccoli ensuring it’s covered
9
Sprinkle the chopped fresh coriander and pomegranate seeds over the top
10
Pour any excess dressing around the broccoli and serve
