This one is silly good – quick, simple and so satisfying. Roasted broccoli is always a good idea and here it gets dressed up in the best possible way. It is my ideal winter salad – chock full of seasonal favourites. The contrasting textures and flavours are what really makes it sing – the beautiful bitter leaves are tempered by the sweet orange while the creamy dressing is the perfect foil for the crisp leaves, crunchy broccoli and toasted almond.

Ingredients

Makes 2 portions
400g purple sprouting or tender stem broccoli, any woody ends trimmed off and any particularly thick pieces sliced in half lengthways
1 heaped tbsp almond butter
Half a clove of garlic, finely grated
1 large orange or blood orange
A really good handful of radicchio leaves, washed
1 tsp lemon juice or white wine vinegar
A few toasted flaked or chopped almonds
Olive oil
Salt & pepper

Recipe

1. Place the broccoli on a baking sheet, drizzle with olive oil and salt, roast at 200c fan until just tender and taking on some nice colour
2. Peel the orange and cut into segments – in a bowl catch any juice that comes out in the process and squeeze what’s left in the pithy parts
3. Mix together the almond butter, garlic, 2 tbsp orange juice, 1 tbsp lemon juice and salt. Stir in water little by little until a thick dressing consistency has been reached
4. Stir the broccoli, radicchio and orange segments into the almond dressing and top with toasted almonds

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