Charred broccoli with anchovy crumbs
The side dish that quietly becomes dinner.
Words — WT Editorial Team
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Level
- Easy
Broccoli needs heat and salt, in that order. Steaming it politely is how it developed its reputation.
The anchovies melt into the crumbs and read as savoury rather than fishy.
Ingredients
- 2 heads broccoli, cut into long spears
- 4 tbsp olive oil
- 60g coarse breadcrumbs
- 4 anchovy fillets
- 2 garlic cloves, sliced
- Zest and juice of 1 lemon
- Chilli flakes
Method
- 1
Toss the broccoli with half the oil and salt and roast at 230°C for 15–18 minutes until charred at the tips.
- 2
Meanwhile warm the rest of the oil in a frying pan with the anchovies and garlic until the anchovies dissolve.
- 3
Add the breadcrumbs and fry until deep gold, then stir in the lemon zest and chilli.
- 4
Pile the broccoli on a platter, squeeze over the lemon and scatter the crumbs at the last moment so they stay crisp.
Notes from the kitchen
- Leave out the anchovies and add capers for a vegetarian version.
- Works with cauliflower, cabbage wedges or romanesco.
Why we cook it
Charring makes brassicas genuinely appealing, which is a more useful nutrition strategy than reminding yourself they are good for you.
The Sunday Edit
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