Broccoli with a caper, gherkin and parsley dressing

Broccoli with a caper, gherkin and parsley dressing


  1. Cut the broccoli into florets and put into a pan. Pour 100ml water into the base and cover with a lid. Bring to the boil, then turn the heat right down low and simmer until the broccoli is tender.
  2. Heat 1 tbsp olive oil in a pan and gently fry the red onion for 1-2 minutes until softened. Stir in the pine nuts and season well. Continue to cook until the nuts are just golden.
  3. Stir in the remaining oil, parsley, gherkins and capers. Add the white wine vinegar and simmer for a minute or two.
  4. Drain the broccoli then spoon the dressing over the top. Cover with a lid again and shake the pan to toss all the ingredients together then serve.

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Serve with pork chops or lamb cutlets


1 head of broccoli
4 tbsp olive oil
½ red onion, finely chopped
15g pine nuts
20g parsley, finely chopped
6 gherkins, sliced
2 tbsp non-pareille capers
2 tbsp white wine vinegar


Time: 10 mins
Serves: 4-6
Nutrition: n/a