Ingredients

Method

• 1 x 235 g Tenderstem® broccoli pack
• 1 T olive oil
• sea salt and freshly ground black pepper, to taste 
• 1 cup canola oil
• 1 onion, finely sliced  
• 2 cups cream
• 150 g Woolworths Gorgonzola, torn into chunks
• 50 g Woolworths pecorino Romano, grated
• 1 lemon 1, juiced
• 1 x 180 g Woolworths roasted cherry tomatoes jar 

Method

Ingredients

1. Toss the broccoli in the olive oil and season. Place in an air-fryer preheated to 200°C and cook for 10–12 minutes, or until cooked and slightly charred, but still crunchy.
2. Alternatively, heat the olive oil in a large non-stick pan over a high heat and cook as above.
3. Heat the canola oil in a small saucepan. Once very hot, fry the onion until golden brown. Drain on kitchen paper and season with a little salt.
4. Bring the cream to the boil in a small saucepan. Reduce the heat, then add the Gorgonzola and allow to melt. Add the pecorino and stir until smooth.
5. Season with salt, pepper and lemon juice.
6. Pour onto a large platter and top with the charred broccoli. Serve with the cherry tomatoes and crispy onions.

Find more Tenderstem® broccoli recipes here

Recipe production: Marcelle van Rooyen

Food assistant: Bianca Jones

Photography: Shavan Rahim

Videography: Romy Wilson

Tender, juicy and grown and handpicked by expert farmers exclusively for Woolworths, Tenderstem® broccoli is best enjoyed as a snack with your favourite dip, in a flavourful curry or simply steamed and served as a side. Pick Woolworths Tenderstem® broccoli for a fresher for longer, quality veggie to add to your table.

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