Steamed Broccoli and Almond Salad

Ingredients:

• 1 large head of broccoli
• 2 tbsp extra-virgin olive oil
• 1⁄4 cup (35g) slivered or flaked
• almonds
• 2 cloves garlic, thinly sliced
• 30g Parmesan, shaved
• 1 tbsp lemon juice
• Sea salt and cracked black
• pepper, to taste

1. Chop the broccoli into bite-sized florets. Steam over boiling water for 3–4 minutes, until bright green and just tender. Transfer to a large mixing bowl.
2. Meanwhile, warm the olive oil in a small pan over medium-low heat. Add the almonds and cook for 2 minutes, stirring, until lightly golden. Add the garlic and cook for a further 30–60 seconds, until fragrant.
3. Tip the oil, almonds, and garlic over the broccoli and toss to coat.
4. Scatter over the shaved Parmesan, squeeze over the lemon juice, and season with salt and cracked pepper.

Toss gently and serve warm.