Grilled broccoli, golden raisins, pine nuts and chilli oil

This dish has been inspired by Spanish produce from Brindisa. Brindisa is a tribute to the people who create the remarkable cheeses, hams, meats,fish, and a huge selection of other ingredients. A wholesale business providing hundreds of different products to many of the country’s finest restaurants, delis and food halls.

View the recipe card here

Ingredients

Serves 4.

300g tender stem broccoli
40g golden raisins
50g pine kernels
2 tbsp chilli oil
Olive oil
Pinch of salt

Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 196Kcal/ 819kJ

Method
  1. Place the golden raisins in a bowl and cover with boiling water, allow to hydrate overnight and drain.

  2. Toast the pine nuts at 180 degrees for 5 minutes.

  3. Trim the broccoli stems on an angle but cut as little length off as possible.

  4. Blanch the broccoli in salted boiling water for a minute.

  5. Grill the broccoli until nicely toasted and cooked through.

  6. Arrange broccoli on a serving plate.

  7. Mix the pine nuts and raisins into the chilli oil and spoon over the broccoli and drizzle with olive oil.