- Dairy free
- Diabetes friendly
- Egg free
- Healthier living
- High in dietary fibre
- Lactose free
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegan
- 2 serves veg or fruit
This special side from Stephanie Alexander is packed with extra crunch from both the broccolini and the breadcrumbs – plus olives add a salty touch.
- Serves4, as a side
- Cook time10 minutes
- Prep time10 minutes
Ingredients
- 1 cup (70g) fresh breadcrumbs (made from day-old bread)
- 1 red chilli, seeded, finely chopped (optional)
- 1 lemon, zested
- 1/3 cup (80ml) extra virgin olive oil
- 2 garlic cloves, bruised
- 1/4 cup chopped flat-leaf parsley
- 1 bunch Coles Australian Broccolini Family Pack
- 3/4 cup (115g) pitted olives
- Extra virgin olive oil, extra, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 100°C. Place a large ovenproof serving dish in the oven to warm. Place the breadcrumbs, chilli, if using, and lemon zest in a medium bowl and stir to combine.
Step 2
Heat the oil in a large heavy-based frying pan over medium-high heat. Add the garlic and cook, stirring, for 1-2 mins or until aromatic. Add the breadcrumb mixture and cook, stirring, for 8 mins or until breadcrumbs are just golden. Transfer mixture to a large heatproof bowl. Remove and discard the garlic cloves. Add the parsley and stir to combine.
Step 3
Meanwhile, cook the broccolini in a large heavy-based saucepan of boiling water for 3 mins or until just tender. Drain well.
Step 4
Transfer broccolini to the bowl with the breadcrumb mixture and gently toss to combine. Add olives. Season. 5. Transfer the broccolini mixture to the warm serving dish and drizzle with a little extra oil to serve.
Recipe tip
COOK. STORE. SAVE.
Cook it right: To make 1 cup of fresh breadcrumbs, place 4 slices day-old bread, cut into 2cm pieces, in a food processor and process until fine breadcrumbs form.
Use it up: Use the leftover parsley to make pesto with a twist, then add it to pasta in the quick dinner at coles.com.au/parsleypestospaghetti.
Stephanie Alexander’s broccolini with crunchy garlic breadcrumbs
- Serves4, as a side
- Cook time10 minutes
- Prep time10 minutes
Ingredients
- 1 cup (70g) fresh breadcrumbs (made from day-old bread)
- 1 red chilli, seeded, finely chopped (optional)
- 1 lemon, zested
- 1/3 cup (80ml) extra virgin olive oil
- 2 garlic cloves, bruised
- 1/4 cup chopped flat-leaf parsley
- 1 bunch Coles Australian Broccolini Family Pack
- 3/4 cup (115g) pitted olives
- Extra virgin olive oil, extra, to serve
Description
This special side from Stephanie Alexander is packed with extra crunch from both the broccolini and the breadcrumbs – plus olives add a salty touch.
Method
Step 1
Preheat oven to 100°C. Place a large ovenproof serving dish in the oven to warm. Place the breadcrumbs, chilli, if using, and lemon zest in a medium bowl and stir to combine.
Step 2
Heat the oil in a large heavy-based frying pan over medium-high heat. Add the garlic and cook, stirring, for 1-2 mins or until aromatic. Add the breadcrumb mixture and cook, stirring, for 8 mins or until breadcrumbs are just golden. Transfer mixture to a large heatproof bowl. Remove and discard the garlic cloves. Add the parsley and stir to combine.
Step 3
Meanwhile, cook the broccolini in a large heavy-based saucepan of boiling water for 3 mins or until just tender. Drain well.
Step 4
Transfer broccolini to the bowl with the breadcrumb mixture and gently toss to combine. Add olives. Season. 5. Transfer the broccolini mixture to the warm serving dish and drizzle with a little extra oil to serve.