Name: Roasted broccoli with almond ajo blanco
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 2 medium heads broccoli (600gm), leaves reserved (see note); ¼ cup (60 ml) extra-virgin olive oil; 1 small clove garlic, crushed; 1 tsp chilli flakes; Smoked paprika, to serve (optional); Almond ajo blanco; 90 gm blanched almonds, roasted; 50 gm white sourdough, torn; 2 tbsp extra-virgin olive oil; 1 tbsp sherry vinegar; Broccoli leaf salsa; ½ cup (75 gm) blanched almonds, roasted, coarsely chopped; ½ cup firmly packed flat-leaf parsley leaves, finely chopped; ½ cup firmly packed mint leaves, finely chopped; ½ cup (125 ml) extra-virgin olive oil; 1 tbsp finely grated lemon rind; 1 ½ tbsp lemon juice; 1 small clove garlic, crushed

Ajo blanco is Malaga’s chilled soup answer to Andalucia’s gazpacho. Made with blended almonds and garlic rather than tomatoes and capsicums, ajo blanco is a celebration of Malaga’s most abundant produce. The roasted broccoli can be used as a vessel for the soup, with all the little nooks and crannies of the full broccoli head carrying the soup from mouth to plate.

Ingredients

2 medium heads broccoli (600gm), leaves reserved (see note)

¼ cup (60 ml) extra-virgin olive oil

1 small clove garlic, crushed

1 tsp chilli flakes

Smoked paprika, to serve (optional)

Almond ajo blanco

90 gm blanched almonds, roasted

50 gm white sourdough, torn

2 tbsp extra-virgin olive oil

1 tbsp sherry vinegar

Broccoli leaf salsa

½ cup (75 gm) blanched almonds, roasted, coarsely chopped

½ cup firmly packed flat-leaf parsley leaves, finely chopped

½ cup firmly packed mint leaves, finely chopped

½ cup (125 ml) extra-virgin olive oil

1 tbsp finely grated lemon rind

1 ½ tbsp lemon juice

1 small clove garlic, crushed

Method

1.Preheat oven to 220°C. Line a large baking tray with baking paper.

2.Finely chop reserved broccoli leaves; you will need 2 tbsp. Set aside for broccoli leaf salsa.

3.Trim the stem from the broccoli. Place broccoli on lined tray; brush all over with combined oil, garlic and chilli flakes; season. Roast for 40 minutes or until broccoli is tender and edges are browned. Cut in half.

4.Meanwhile, to make almond ajo blanco, place almonds and bread in a small bowl with enough boiling water to just cover. Stand for 15 minutes to soften. Drain, reserving 1/3 cup (80ml) soaking liquid. Place almond mixture in a high-speed blender with the oil, vinegar and reserved liquid; blend until very smooth. Season to taste.

5.To make broccoli leaf salsa, place finely chopped broccoli leaves in a medium bowl with salsa ingredients; stir well to combine. Season to taste.

6.To serve, spread ajo blanco on plates. Place half a head of broccoli on each, then top with salsa and sprinkle with paprika.

If you can’t find broccoli with leaves still attached, use more parsley and mint in the salsa instead.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Olivia Blackmore

Styling by Amber de Florio

Ingredients

Method

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