- 1 large broccoli
- 2 tbsp olive oil
- 1 dl water
- 1 dl peas (eg from frost)
- 125 g cooked chickpeas (eg canned)
- 1/2 tsp salt
- 1 pinch of pepper
- 1 tsp dried chili flakes
- 75 g butter
- 1 bag of Earth Control Cashews
- 1/2 bundle of dill
- 1 pcs organic lemon
Wash and cut the broccoli into small bouquets. Put oil in a pan. Roast the broccoli at a high temperature for a few minutes on all sides. Bring water into the pan and cook for another 5 minutes. Roast the peas with the broccoli for 1 minute. Pour the water from the chickpeas and turn them on the pan with broccoli and peas. Sprinkle with salt, pepper and chili flakes.
Melt butter in a saucepan over medium heat. Stir around along the way. The butter should shower up. Remove the heat after about 5 minutes, when the butter is golden and smells of caramel.
Finely chop the cashews. Then chop the dill. Tear the lemon peel and squeeze the juice. Mix butter with cashews, dill, lemon zest and lemon juice. Pour over the broccoli salad and immediately serve as a sidedish for minced beef, chicken or grilled fish.