Sprouting broccoli on toast with capers, walnuts and goat's cheese
Serves 4
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.This is the second season for sprouting broccoli. It appears in the spring and again in the autumn. Also in season are wet or fresh walnuts. They're not as hard or bitter as the dried ones and inside the damp, softer shells the nuts are creamy and crunchy rather than brittle. Instead of goat's cheese you could scatter over Parmesan or Pecorino shavings or even melt some Cheddar on top.
This is the second season for sprouting broccoli. It appears in the spring and again in the autumn. Also in season are wet or fresh walnuts. They're not as hard or bitter as the dried ones and inside the damp, softer shells the nuts are creamy and crunchy rather than brittle. Instead of goat's cheese you could scatter over Parmesan or Pecorino shavings or even melt some Cheddar on top.
About 16 small, tender, sprouting broccoli, trimmed if woody
4 slices of bread, cut about 1cm thick
18-20 shelled walnut halves, lightly toasted with a little sea salt and olive oil
2tbsp capers washed
4-5tbsp olive oil
Salt and freshly ground black pepper
100g soft goat's cheese, broken into small nuggets
Cook the broccoli in boiling salted water for 4-6 minutes until tender. Drain well, season and spoon over a little olive oil. Meanwhile toast the bread, arrange the broccoli on top and place on warmed serving plates. Scatter over the capers and walnuts then a few nuggets of goats cheese. Spoon over some olive oil and serve before it cools down.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments