Spiced broccoli with leeks
Sophie Zolokar makes food that's all about local produce and fresh ingredients.
Ingredients (serves 4 as a side dish)
- 2 tbsp vegetable oil
- 2 tbsp black mustard seeds
- 1 tsp ground cumin
- 1 tsp turmeric
- 2-3 small dried chillies
- 3 kaffir lime leaves
- 1 leek, the white part thickly sliced
- 1 large broccoli, cut into long florets
- Salt flakes
- Freshly cracked black pepper
- ½ cup water
- 100 g macadamia nuts, chopped
Method
Heat the vegetable oil in a large deep frying pan, and on low heat gently fry the mustard seeds, cumin, turmeric, dried chillies and kaffir lime leaves for one minute.
Add the leek and broccoli with a little seasoning and stir around in the spice mixture to coat. Pour over the water and cover with a lid.
Cook for five minutes until the leek and broccoli are just tender. Remove the lid, cook a little further to allow all the moisture to evaporate before serving scattered with the macadamia nuts.
Recipe and images by Sophie Zalokar, author of Food of the Southern Forests.
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