RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 2 Tbsp Cobram Estate Robust Extra Virgin Olive Oil
• 1 tsp brown sugar
• Salt and Pepper
• Zest of 1 lemon
• 1 head broccoli, cut into florets, stalk sliced
• 1/2 – 1 head cauliflower, cut into florets, stalk sliced (equal to the amount of broccoli)

OLIVE CRUMB:

• 1/4 cup Cobram Estate Extra Virgin Olive Oil
• 8 John West anchovy fillets, finely chopped
• 2 cloves garlic, finely chopped
• 1 golden shallot, finely diced
• 1 cup panko crumbs
• 1 red chilli, finely chopped
• Juice of 1 lemon
• 100gm green olives, pitted, roughly chopped
• 1/4 cup fresh parsley

METHOD:

• Preheat oven to 200C and line a baking tray with greaseproof paper.
• In a large mixing bowl, add the florets and stalks of the cauliflower and broccoli. Add the EVOO, sugar and lemon zest, season with salt and pepper and toss to coat. Transfer to the lined baking tray and place in the oven for 20-25 minutes, turning florets once after 10 minutes. Cauliflower and broccoli should be slightly tender and golden in parts.
• Meanwhile, make the crumb. Heat the oil in a heavy-based pan over medium heat. Add the shallot and chilli first, then add garlic, stirring for 1-2 minutes until aromatic. Then fold through the anchovies and olives. Cook for a further 7-8 minutes, stirring continuously to avoid burning. Reduce heat and add breadcrumbs and parsley, toss to combine then remove from the heat. Once the cauliflower and broccoli have been removed from the oven, pour over 2/3 of the bread crumbs and toss to coat. Transfer to a serving plate, sprinkle with the remaining crumb and season with a squeeze of lemon, salt and pepper.

Our friends at Wine Selectors recommend pairing this dish with a Merlot or Chenin Blanc