Roast broccoli and citrus salad with anchovy mayonnaise
Roast broccoli and citrus salad with anchovy mayonnaise
For 8 as a starter
- 1 lemon
- 1 blood orange
- 500g sweet potatoes, peeled and cut into small wedges
- 3 tablespoons cold-pressed rapeseed oil
- Salt and black pepper
- 500g broccoli or purple sprouting broccoli
- 3 shallots, peeled and finely chopped
- 30g bunch of mint, leaves chopped
For the mayonnaise
- 3 tablespoons good quality mayonnaise
- 8 tinned anchovy fillets
Prepare the fruit for the salad. To get rid of some of the bitterness of the citrus pith, put the lemon and orange in cold water, bring up to the boil, then drain. Fill the pan with fresh water and repeat. Slice off the tops and bottoms, cut the fruits in half, remove the pithy core and thinly slice them in half-moons, removing any pips.
Put the sweet potato and fruit slices onto a baking tray and toss to coat with oil. Sprinkle with salt and
black pepper. Roast in the oven for 10 minutes, then stir and roast for another 5 minutes. Add the broccoli and shallots to the baking tray and toss well in the oil, adding a little more if needed. Cook for a further 20 minutes, or until the sweet potato starts to brown at the edges.
Transfer everything to a serving plate, scatter with mint and serve immediately with the anchovy mayonnaise.
