Lemon & Broccoli Salad

Roasted lemon, purple sprouting broccoli with salted anchovies salad. (Courtesy of Tom Hunt)
The simplicity of this dish and strong disparate flavours warrant high quality ingredients. If you can, seek out amalfi lemons, which are good enough to eat raw like an apple, and use whole Spanish anchovies packed in salt. This salad can be served warm or at room temperature.
Serves 4
1 unwaxed organic lemon
400g purple sprouting broccoli, largest stems cut in half lengthways
2 sprigs rosemary, picked
2 tbsp extra virgin olive oil
2 whole anchovies packed in salt, fillets carefully removed, torn into large pieces
Salt and black pepper
1 Preheat the oven to 190C/375F/gas mark 5. Cut the lemon into thin slices. Be sure to use the lemon tops and bottoms too – the pith tastes absolutely delicious once it’s been properly roasted.
2 Toss the lemon slices, purple sprouting broccoli and rosemary leaves in the olive oil along with a little salt and black pepper. Spread the slices evenly over a baking tray so they cook evenly in the oven. Roast for about 15-20 minutes until charred, but not too soft. Remove and set aside.
3 When you are ready to eat, arrange the lemon and broccoli on a large platter scattered with the anchovies.