500g of broccoli stalks and leaves cut as fine as possible (use the florets for another recipe or serve them alongside the brocco-mole)
2 cloves of garlic, finely chopped
1 bunch of mint
200g of vegetable stock
50g of extra virgin olive oil
I think it’s fair to say the Smashed Avo craze has past it’s peak, and we’ve all realised that as good as avocados are, they’re probably not the most sustainable thing we could be piling on our toast, especially in a restaurant like Salon, where we use seasonal ingredients, sourced as locally as possible.
Having said that, we still like the idea of a big dollop of green goodness on our sourdough in the mornings, which is why my Sous Chef, Paolo Lancini, developed this recipe using all of our broccoli leaves and trimmings, inspired by Smashed Avo’s older, retro cousin… Let me introduce you to Brocco-mole!
Heat a large pan with a lid over a high heat with the extra virgin olive oil. Add the broccoli, garlic and mint and stir continuously for 30 seconds. Add the vegetable stock and cover the pan with a lid.
Cook on a high heat until the broccoli is soft but hasn’t lost its colour – approximately two minutes. Meanwhile, create an ice bath by sitting one bowl on top of another that’s filled with iced water.
Transfer to a food processor and blend rapidly until smooth, adding a dash of olive oil and an ice cube or two as you go. Transfer immediately to the ice bath to cool down. It’s important to cool the brocco-mole down quickly otherwise it may discolour. Season with salt, pepper and sherry vinegar.
Serve on toast, with nachos or tortillas, crispbreads, as a dip with crudites, or alongside the rest of the broccoli florets.