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Warm sun-blushed tomato and broccoli salad

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
by James Tanner

From Ready Steady Cook

Method


  1. Heat the oil in a wok and gently fry the broccoli and sun-blushed tomatoes for 3-4 minutes.

  2. Add the wine and simmer until the wine is reduced and the broccoli is tender, about five minutes. Stir in the butter.

  3. Sprinkle with chopped fresh tarragon and serve immediately.

Ingredients

  • 1 tbsp olive oil
  • ½ head broccoli, cut into florets
  • 100g/3½oz sun-blushed tomatoes
  • 75ml/2½fl oz white wine
  • 25g/1oz butter
  • 1 tbsp chopped fresh tarragon, to serve

Shopping List

Warm sun-blushed tomato and broccoli salad

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