- 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.
- 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.
- Stir in the remaining oil, parsley, gherkins and capers. Add the white wine vinegar and simmer for a minute or two.
- 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