We have had a great year for sprouting broccoli – it must be due to our erratic weather, which makes it keep flowering.
500g sprouting broccoli, trimmed
30-40g pine nuts, lightly toasted
30-40g raisins, soaked in hot water for a couple of hours
For the dressing
4-5tbsp extra virgin olive oil
Salt and freshly ground black pepper
Cook the broccoli in boiling, salted water for 4-5 minutes until tender, then drain. Whisk the oil and balsamico together and season. Arrange the broccoli on a serving dish, scatter over the raisins and pine nuts, season and spoon the dressing over.Reuse content