Tender broccoli tossed in an Italian style hazelnut vinaigrette. Served at room temperature, this is a perfect accompaniment to flame grilled bavette (skirt or flank) steak and chunky oven roast chips.
1. Rinse the broccoli and trim away the tough stalk, leaving behind the tender florets. Steam until al denté - broccoli should be just tender whilst retaining a slight bite. Plunge into ice cold water, which stops the cooking process and retains it's vibrant green colour. Drain.
2. Using a non-stick frying pan, toast the chopped hazelnuts over a medium heat until light golden - keep the nuts moving to ensure they do not burn. Remove and cool.
3. Whisk together the lemon juice, hazelnut oil and seasoning, pouring over the cool broccoli. Using fingertips, toss, making sure all of the broccoli is coated in the vinaigrette, sprinkle in the toasted hazelnuts then arrange on a serving platter.