Ingredients
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Methods
1
Place a medium sized pot of salted water over a high heat and bring to the boil.
2
Cut 2cm off the base of each broccolini stem, then place the top portion into the boiling water and cook for 3 minutes.
3
Remove from the heat, drain off the water and drizzle immediately with a small amount of Extra Virgin Olive Oil.
4
To serve, place the broccolini onto a serving platter, scatter over the Dukkah and drizzle the remaining Extra Virgin Olive Oil.
Tip: This dish goes well with baked white flesh fish, like snapper or whiting and roast chook. If it is not all served and you have left overs, it can be used cold tossed through cold cut chicken dressed with Maggie’s Moroccan Spice, Honey & Dijon Vinaigrette.
1
Place a medium sized pot of salted water over a high heat and bring to the boil.
2
Cut 2cm off the base of each broccolini stem, then place the top portion into the boiling water and cook for 3 minutes.
3
Remove from the heat, drain off the water and drizzle immediately with a small amount of Extra Virgin Olive Oil.
4
To serve, place the broccolini onto a serving platter, scatter over the Dukkah and drizzle the remaining Extra Virgin Olive Oil.
Tip: This dish goes well with baked white flesh fish, like snapper or whiting and roast chook. If it is not all served and you have left overs, it can be used cold tossed through cold cut chicken dressed with Maggie’s Moroccan Spice, Honey & Dijon Vinaigrette.
