Charred broccolini with horseradish vinaigrette and toasted hemp seeds
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Charred broccolini with horseradish vinaigrette and toasted hemp seeds
Ingredients
2 bunches of broccolini
2 cups of baby spinach
2 tbs hemp seeds
Horseradish vinaigrette
100g horseradish
100ml red wine vinegar
2tsp dijon mustard
1tbs honey
50g Red Island Extra virgin olive oil
Method
Start by making the horseradish vinaigrette. It’s pretty easy, place all of the ingredients into a blender and blitz on high for 30 seconds until everything is emulsified together. Set aside
Place the hemp seeds into a small pan over a medium heat with a lug of extra virgin olive oil and a pinch of salt. Toast until they’re lightly browned and nutty.
Next, place a griddle pan on a high heat. While the pan is heating up, toss the broccolini with extra virgin olive oil and salt and pepper.
Transfer the broccolini to the griddle pan and char on both sides until it’s slightly blackened.
Throw the broccolini and spinach leaves into a large mixing bowl and while hot, generously dress with the horseradish vinaigrette. Place the broccolini mix onto your serving plate and top with the toasted hemp seeds.
Recipe by Andy Allen
