|Photography by Casey Lazonick, Prop styling by Cynthia Blackett, Food styling and recipe by myself.|
1 bunch purple sprouting broccoli
1 bunch white sprouting broccoli
150g flaked almonds, toasted till golden brown in a dry frying pan
juice of half a lemon
salt & pepper
1. Fill a large lidded saucepan with water and bring to the boil. Add a good pinch of salt. Slice any especially large broccoli florets in half length ways so they are all roughly the same size. Plunge the broccoli into the boiling water and cook for 2-3 mins, until it is slightly softened but still very aldente, and hasn't lost all of it's purple colour (the purple colour fades to dark green rapidly when cooked, but visually it's nice to retain some of that purple if you can, so don't over cook).
2. Drain the broccoli and add to a a big bowl. Drizzle with olive oil and the lemon juice. Season with salt and pepper, and give it a toss around, coating the broccoli thoroughly.
3. This can be served warm or cold. When you are ready to serve, just scatter the toasted almonds over the top and voila!