10 Min
15 Min
4 as a side
Vegetable / Modern brasserie
Vegetarian • Gluten-free
Introduction
Charred broccoli meets the cool floral heat of Poivre Bleu. OLEA432 olive oil carries pepper oils through high oven heat, almonds give brittle texture, lemon brightens, and pecorino lends saline depth.
Ingredients
Broccoli
500 g broccoli florets, stems trimmed bite-size
2 Tbsp OLEA432 extra-virgin olive oil
½ tsp POIVRE BLEU, coarsely crushed
Pinch fine sea salt
Finish
¼ cup sliced almonds
Zest of 1 organic lemon
1 Tbsp fresh lemon juice
40 g pecorino, shaved into thin ribbons
¼ tsp Poivre Bleu, finely ground
Directions
Roast the broccoli
Heat the oven to 220 °C. Toss broccoli with olive oil, ½ tsp Poivre Bleu, and a light pinch of salt.
Spread on a parchment-lined sheet in a single layer. Roast 15 minutes, turning once, until edges darken and stems stay springy.
Toast the almonds
While the broccoli roasts, warm a dry skillet over medium heat. Add almonds and stir until pale gold and fragrant, about 3 minutes. Tip onto a cool plate to stop cooking.
Dress
Transfer hot broccoli to a serving dish. Drizzle with lemon juice, scatter toasted almonds and lemon zest, then shave pecorino over the top. Finish with the remaining ¼ tsp finely ground Poivre Bleu for immediate aroma.
Tip
Use fresh broccoli rather than frozen broccoli, frozen broccoli releases too much water during the heating process, making the vegetable soggy rather than dry.
Serving notes
Serve hot or warm beside grilled steak, poached salmon, or a bowl of ancient-grain pilaf. Any leftovers fold neatly into tomorrow’s frittata or grain salad.
Why It Works
Poivre Bleu’s violet-toned Kampot pepper links the char of roasted brassica to bright citrus while almonds echo the spice’s quiet nutty note. Pecorino’s salty crystals anchor the floral heat, and high-smoke OLEA432 preserves spice volatiles through roasting.
