Excerpted from Simply Jamie by Jamie Oliver is published by Appetite © Jamie OliverEnterprises Limited (2024 Simply Jamie). Recipe photography: © David Loftus, 2024.Publishedby Appetite by Random House®, a division of Penguin Random House Canada Limited.Reproduced by arrangement with the Publisher. All rights reserved.
| Difficulty | Portions | Prep time | Cook time |
|---|---|---|---|
| Novice | 1-2 | 15 minutes | 33 minutes |
Ingredients
- 1 head of broccoli
- 1½ oz parmesan cheese
- 3½ oz garlic bread
- ½ a red onion
- ½ a fresh red chili
- 1 teaspoon capers in brine
- 10½ oz ripe mixed-color tomatoes
- 4 black olives (with pits)
- ½ a bunch of basil (½ oz)
Directions
- Preheat the oven to 375°F. peel away the tough outside of the broccoli stalk, then cut the head in half through the stalk and blanch in a large pan of boiling salted water, covered, for just 2 minutes. Drain, leave to steam dry, then use the base of a frying pan or saucepan to gently squash each half to about ¾-inch thick.
- Line a roasting pan with parchment paper, rub with a little olive oil and finely grate over half the parmesan in an even layer, covering enough space to sit the broccoli halves on top, cut side down. Finely grate over the remaining parmesan to generously cover the broccoli and roast for 20 minutes, or until golden and crispy, cooking the garlic bread alongside.
- Peel the onion and finely chop with the chili, then place in a bowl with the capers. Halve or quarter and add the tomatoes, then pit and tear in the olives. Tear in most of the basil leaves, reserving a few for garnish, then dress with 1 tablespoon of red wine vinegar and 2 tablespoons of extra virgin olive oil. Leave to marinate.
- Once done, tear or cut the garlic bread into little chunks, scrunch into the salad, season to perfection and divide between plates. Flip the broccoli, revealing its crispy bottom, and sit it on top. Sprinkle with the reserved basil leaves and any leftover crispy parmesan bits.