I love the combination of sprouting broccoli and pickled walnuts. You can serve this dish either as a starter or even as a main course, on toast rubbed with a little garlic.
150g or so of sprouting broccoli with any woody stems cut off
2-3 pickled walnuts, sliced or quartered
1-2tbsp extra virgin rapeseed or olive oil
Salt and freshly ground black pepper
Cook the broccoli in boiling salted water for 3-4 minutes or until tender, then drain. Arrange on a warm serving plate, scatter the pickled walnuts on top, season and drizzle some oil on top.Reuse content