A union of crispy, tangy and creamy. That charred flavour in the background where the sugars in the broccoli meet browned butter in the pan. We had this as one of several dishes for dinner, but in all honesty this stands alone as something you’ll want every last bite of. I think I’ll make a bigger plate next time.
RECIPE
- No removing stems for this broccoli, use the whole thing to get the extra sweet bits from the stems. To just make the broccoli, toss the long pieces through in some oil, cumin powder and salt. Pan fry it on high heat for 2-3 mins on each side. Then add a tiny splash of water and a lid and cook for 3 mins ish.
- Drizzle the dark greens with some even darker tamarind sauce. To make the sauce mix together 2 tsp tamarind concentrate with 1 tbsp honey and a pinch of salt.
- For the aubergine cream, you have to firstly smoke the vegetable. Do this over a naked flame on your hob. Stab the aubergine a few times to make sure it doesn’t burst! Once it’s fully softened (takes about 9-10 mins) then keep it aside in a bowl. Once cooled, peel the skin off as much as possible. Then blend it with 1 heaped tbsp of sun-dried tomato (3-4 pieces), 1/2 tsp paprika, 1 tbsp lime juice, 2 tbsp olive oil and 1/2 tsp salt. It’s such a beautiful dip!
