Ingredients

Method

• 1 large head broccoli
For the leek, garlic and lemon oil:
• 1⁄3 cup canola oil
• 4 cloves garlic, peeled and thinly slice
• 200 g large leeks, washed and roughly chopped
• 15 g Italian parsley, finely chopped
• 1 lemon, zested and juiced

Method

Ingredients

1. Bring a large saucepan of salted water to the boil and add the broccoli. Cook for 8 minutes, or until the stem is tender but firm and the broccoli is vibrant green in colour.

2. Preheat the oven to 200°C with the grill on and place the broccoli on a baking tray. Grill for 10 minutes, or until slightly charred and soft enough for a knife to easily pierce it.

3. To make the lemon, leek and garlic oil, heat a pan and add the oil. Fry the garlic until light brown and crispy. Set aside. In the same pan, fry the leeks over a medium heat until caramelised, then add the parsley, lemon juice and zest. Season with salt and stir in the crispy garlic. To serve, place the broccoli on a serving platter and smother with the leek, lemon and garlic oil.

Find more TASTE Christmas recipes here.

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Kate Ferreira