This rather unusual combination really works and you can serve it as a side dish with, say, chicken or fish, or you can serve it as a dip (make sure the broccoli florets are ‘al dente’). As there are anchovies in the recipe, it is not suitable for vegetarians or vegans.
3 medium heads of broccoli – broken into florets
1 cup of good quality black olives without pits
1 large clove of garlic – grated
1 tbsp. capers
2 anchovy fillets – the salted kind
3 tbsp. olive oil
Cook the broccoli until ‘al dente’.
Place the rest of the ingredients in a food processor and puree until smooth.
Pour over the broccoli and toss together well.
