Nigel Slater’s recipe for broccoli with green olive crumbs

Seasonal green veg with bright flavours and crispy crumbs

A side dish for the autumn, but also a good one for serving with soft polenta. First make the crumbs: tear apart 60g of coarse-textured fresh bread and put it in the bowl of a food processor. Add 60g of stoned green olives, 1 peeled clove of garlic and 1 tsp of dried chilli flakes, then process to coarse crumbs. Pour in 50ml of olive oil. Finely grate, but do not add, the zest of 1 lemon and have ready 1 tbsp of drained capers.

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