RACHEL LETT
If you’ve got a craving for salt and vinegar crisps, then these are the ‘real deal’. Sometimes I like to add a generous helping of salt and vinegar to make my face snap—you know the one?! Add as much or as little to find your perfect level of lip smacking or face snapping!
Salty, Sesame Snap Broccoli
SERVES 4
250g purple sprouting broccoli or whatever broccoli you have to hand
1 tablespoon apple cider vinegar
2 tablespoons of sesame seeds
salt and pepper
Ingredients
Put a pan of salted boiling water on to boil.
Toast the sesame seeds in a dry frying pan, over a medium to high heat, stirring continuously until they turn golden and smell fragrant. Transfer to a bowl and set aside
Boil the broccoli for 3–4 minutes, depending on thickness, until just tender. Drain and leave to steam dry for a few moments.
Transfer the broccoli to serving dish, drizzle with apple cider vinegar, and toss with with a good pinch of salt and pepper. Taste and adjust seasoning to your liking—I like it quite zingy and salty.
Top with toasted sesame seeds and serve!