Broccoli and Almonds with Black Pepper Dressing

Broccoli and Almonds with Black Pepper Dressing


250g broccoli, cut into florets

1 small spanish onion, sliced

1 small red capsicum, sliced

2 tablespoons flaked almonds

2 tablespoons white wine vinegar

2 tablespoons olive oil

¼ teaspoon freshly cracked black pepper

Pinch sea salt

Step by step

  • In a 2 litre microwave safe casserole dish, combine the broccoli and onion. Cover and cook for 1-2 minutes on HIGH (100%).
  • Add the capsicum. Cook for 30 -60 seconds on HIGH (100%). Allow to stand for 1 minute.
  • Place the almonds in a single layer on a sheet of paper towel. Cook for 60 – 90 seconds on HIGH (100%), turning at least every 20 seconds. Watch closely to prevent burning. Set aside.
  • Combine the vinegar, oil, pepper and salt in a small dish. Whisk for a few seconds to combine.
  • Just prior to serving, pour the dressing over the broccoli, toss and sprinkle over the almonds.
  • Serve with fish, chicken or meat, or as part of a vegetarian meal.

Serves 2

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