This recipe makes a lovely tasty vegetable side dish, or you can serve it as a vegan main course with fluffy rice or a pasta of your choice. The recipe, courtesy of C’zon, calls for bimi, which is a cross between Chinese kale and broccoli, but if you can’t find any in your local supermarket, don’t worry − tenderstem broccoli will work just as well.
- 2 x 250g trays of bimi C’zon (a cross between Chinese kale and broccoli – you can substitute tenderstem broccoli)
- 1 tbsp sesame seeds
- 1 tsp coriander seeds
- 100 g flaked almonds
- 3 tbsp olive oil
- 3 tbsp white wine vinegar or balsamic vinegar 1 garlic clove, crushed
1Steam the bimi/tenderstem broccoli for 10 minutes.
2Toast the sesame seeds for a few minutes in a hot frying pan until gently browned. Set aside.
3In a large frying pan, add the olive oil, crushed garlic, flaked almonds and coriander seeds. Fry for a few minutes over medium heat. Add the bimi/broccoli and sauté for a few minutes. Add the vinegar and cook for 2 minutes and then cover and cook for a further 6 minutes.
4Remove the cover, season with salt and finish cooking uncovered to reduce the sauce.
5Sprinkle with the toasted sesame seeds and serve.