This is a light, fresh, seasonal dish in which the acidity of the lemon goes beautifully with the broccoli. Toasted almonds add a lovely nutty flavour.


  • 2 heads of broccoli, blanched and drained

  • 100g butter

  • Juice of 1 lemon

  • Zest of 1 lemon

  • 50g toasted almonds

  • Salt and pepper

  • 2 teaspoons olive oil

  • ¼ bunch curly chopped parsley


  • 1.

    Heat the olive oil in a hot pan, toss in the broccoli and lemon zest and season

  • 2.

    With salt and pepper. When heated through, remove from the pan and plate

  • 3.

    Up. Finally, return the pan to the heat, add the butter, lemon juice, chopped

  • 4.

    Parsley and almonds and when lightly brown in colour remove and pour over

  • 5.

    The broccoli florets.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 783kj
  • Fat Total 60g
  • Saturated Fat 27g
  • Protein 24g
  • Carbohydrate 54g
  • Sugar 13g
  • Sodium 1809mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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