This simple dish is so easy and delicious and can be eaten hot, warm or cold – on its own or as an accompaniment to a more a substantial main course.
Ingredients
- 1 bunch tender stem broccoli
- 1 bunch asparagus
- 1 courgette
- Pinch of fennel pollen (you can crush fennel seeds if you don’t have/can’t get fennel pollen)
- Sprig of Fresh tarragon and parsley chopped
- Salt and pepper
- Olive oil
Method
- Heat your ESSE hot plate to full power. Trim the ends of the broccoli and asparagus. Slice the courgette into slices.
- Pour some olive oil onto the hot plate and throw on the asparagus and broccoli. Season with salt and pepper.
- Sizzle away until golden and then turn over. Lower the lid and cook for a couple more minutes.
- The veg should be al-dente. Place in a serving dish then repeat the process for the courgette.
- Stir a little more olive oil and into all the veg, and mix in the herbs, season with the fennel pollen.
Recipe by Dominique Ashford
