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Broccoli dip with charred flatbreads

This is a great way to sneak in a healthy party snack. If you don't like raw broccoli, give it a quick blanch first. This dip is best eaten on the day it's made, but it's so tasty, you're unlikely to have leftovers anyway.

You'll need

350 gm broccoli, coarsely chopped 150 gm smoked almonds, plus extra coarsely chopped to serve 60 gm parmesan, finely grated ½ garlic clove, finely chopped Finely grated rind and juice of 1 lemon, plus 1 extra lemon, halved 125 ml (½ cup) olive oil 4 Lebanese flatbreads, to serve 175 gm (about 1 bunch) broccolini, trimmed To serve: dried chilli flakes


  • 01
  • Combine broccoli, almonds, parmesan, garlic, lemon rind and juice in a food processor, pulse to combine then add 80ml oil in a thin steady stream until smooth (if it’s more like a paste, add extra oil). Season to taste, cover and refrigerate until required.
  • 02
  • Heat a char-grill pan to high, brush flatbreads with oil and grill, turning once, until golden and crisp (1-2 minutes). Drizzle broccolini and lemon halves with oil, season to taste and grill, turning occasionally, until charred (1-2 minutes). Serve with broccoli dip scattered with extra nuts and chilli flakes and charred flatbread.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Savoury, dry white arneis.

Featured in

Nov 2015

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