Roasted Broccoli with Prosciutto
Roasted broccoli with prosciutto, cherry tomatoes, capers, and toasted almonds, finished with a bright lemon dressing. A quick, flavourful meal ready in just 25 minutes!
Ingredients
For the roasted broccoli:
- 1 medium head of broccoli, cut into florets (300-400 g)
- 1 tablespoon olive oil divided
- zest of 1 organic lemon freshly grated
- 2 small garlic cloves crushed
- Sea salt and freshly ground black pepper, to taste
- 100 g Prosciutto di Parma (thinly sliced), roughly chopped
For the salad:
- 200 g cherry or mini Roma tomatoes, halved
- 1 small red onion, thinly sliced
- 1 small bunch of flat-leaf parsley, roughly chopped
- 2 teaspoons capers (in brine), drained and roughly chopped
- 2 tablespoons slivered almonds, lightly toasted
- Juice of 1 lemon, freshly squeezed
- 2 teaspoons extra-virgin olive oil
Method
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Roast the broccoli and prosciutto: Preheat the oven to 400°F / 200°C (180°C fan-assisted) and line a baking sheet with parchment paper. In a bowl, toss the broccoli with 1 tablespoon of olive oil, lemon zest, garlic, salt, and pepper. Spread it out on the prepared baking sheet along with the prosciutto. Roast for 10–15 minutes, until the broccoli is tender and golden brown at the edges, and the prosciutto is crisp.
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Prepare the salad: While the broccoli and prosciutto are roasting, combine the cherry tomatoes, red onion, parsley, and capers in a medium bowl.
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Assemble the dish: Transfer the tomato mixture to a serving plate and top with the roasted broccoli and prosciutto.
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Finish and serve: Drizzle with lemon juice and two teaspoons of olive oil, then sprinkle with the toasted almonds. Serve and enjoy!
Notes
- Make it a meal: Enjoy this dish on its own or pair it with grilled chicken, fish, or a warm quinoa bowl for a more filling option.
- Store leftovers properly: Keep everything in an airtight container in the fridge for up to 2 days. The prosciutto may lose some crispiness, but the flavours will still be delicious!
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