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.
350 gmbroccoli, coarsely chopped150 gmsmoked almonds, plus extra coarsely chopped to serve60 gmparmesan, finely grated½garlic clove, finely choppedFinelygrated rind and juice of 1 lemon, plus 1 extra lemon, halved125 ml(½ cup) olive oil4Lebanese flatbreads, to serve175 gm(about 1 bunch) broccolini, trimmedTo serve:dried chilli flakes
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.
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.