Favorite Recipes of Maverick Swaniel Harrienger

{January 10, 2016}   Brocamole (Simply Nigella, 2015, pages 6-8)

Serves six to eight.

1 head broccoli
0.5 cup vegetable oil
1 tablespoon extra-virgin olive oil
1 ripe avocado
2 scallions, trimmed + roughly chopped
small bunch cilantro
1 fresh green chili
juice of 2 limes
sea salt flakes or kosher salt, to taste


1.  Trim the florets from the head of broccoli, and cook them in a big saucepan of salted boiling water for three minutes.
2.  Drain + plunge straight into ice-cold water.  Once the broccoli is cold, drain very well and tip into a food processor, adding the oils as you process to a thick puree.
3.  Halve the avocado, remove the pit, and spoon the flesh into the processor.  Add the scallions along with most of the cilantro.  Roughly chop the chili and add, along with half of the lime juice, and puree again.
4.  Taste to see if more lime juice is needed and add salt to taste.
5.  Serve in a bowl, sprinkled with the remaining cilantro, ready to be dipped or spread onto toast.



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