Charred Broccolini with Hazelnuts and Lemon

Serves 6, as a side

Part of our Easter Feast, this charred broccolini is a low-prep side that rounds out the table with ease. It comes together in minutes, but feels a little bit fancy — smoky from the pan, lifted with lemon and finished with crunchy hazelnuts.

Charred Broccolini with Hazelnuts and Lemon

Ingredients

2 bunches broccolini
⅓ cup hazelnuts
½ lemon (zest and juice)
Olive oil
Sea salt

Method

Step 1.

Place the hazelnuts in a dry frying pan over medium heat. Toast until fragrant, then transfer to a plate to cool. Roughly chop, leaving some whole for texture.

Step 2.

Finely zest the lemon and set aside.

Step 3.

Heat a good drizzle of olive oil in a large frying pan over medium–high heat. Add the broccolini and leave it undisturbed so that it begins to char, flip and do the same. Add a splash of water to the pan to create steam and cook the broccolini through. Cook until the water has mostly evaporated and the broccolini is tender.

Step 4.

Season with salt and squeeze over lemon juice.

Step 5.

Transfer to a serving plate and scatter over the toasted hazelnuts and lemon zest. Best served warm!

Charred Broccolini with Hazelnuts and Lemon

Serves: Serves 6, as a side

Ingredients

2 bunches broccolini
⅓ cup hazelnuts
½ lemon (zest and juice)
Olive oil
Sea salt

Method

Step 1.

Place the hazelnuts in a dry frying pan over medium heat. Toast until fragrant, then transfer to a plate to cool. Roughly chop, leaving some whole for texture.

Step 2.

Finely zest the lemon and set aside.

Step 3.

Heat a good drizzle of olive oil in a large frying pan over medium–high heat. Add the broccolini and leave it undisturbed so that it begins to char, flip and do the same. Add a splash of water to the pan to create steam and cook the broccolini through. Cook until the water has mostly evaporated and the broccolini is tender.

Step 4.

Season with salt and squeeze over lemon juice.

Step 5.

Transfer to a serving plate and scatter over the toasted hazelnuts and lemon zest. Best served warm!