Broccoli pure with salad of stems, almonds, mint and cress
2 sticks broccoli
1 organic lemon
½ dl olive oil
1 teaspoon. acacia honey
salt and freshly ground pepper
½ bunch mint
1 handful of cress
20 g almonds
Cut florets of broccoli (save the stick) and rinse the broccoli through cold water.
Bring a pot of lightly salted water to a boil and cook broccoli florets for 2-3 min. Until tender but still have their beautiful green color and freshness.
Remove the broccoli from the pot and put directly into a food processor and blend it with oliveoil, finely grated lemon zest, honey , 1-2 minutes until you have a smooth green puree, season with salt and freshly ground pepper.
Take pure out of the food processor and put in a bowl and place in the fridge, so puree quickly gets cool and keeps its beautiful green color.
Peel the 2 broccoli sticks and cut them then lengthwise on a mandolin, in very thin fine strips, put up in a bowl of cold water, so they gets crispy.
Toast almonds in a dry pan for 4-5 minutes on low heat until they are golden.
Take the almonds of the frying pan and chop them coarsely.
Put broccoli puree on a plate, marinated the broccoli strips with a little lemon juice, olive oil, salt and fresh pepper, put on top of puree and sprinkle with almonds, mint and cress.
Server as an independent lunch salad or as an accompaniment to a main course, goes well with poultry, and fish.