When I was younger, I really hated broccoli. I thought it was foul tasting, awkward to eat and the thing I'd always try and leave on my plate. So, if younger me found out that I was actually going to base a recipe around this veg, they'd probably disown me.
For the record, broccoli is now a key staple in my diet, I steam it and eat it a few times a week at least, and now genuinely like eating it (plus, who doesn't like it when Joe Wicks goes on about his beloved midget trees so often?!). So, when Tenderstem got in touch and asked me to create a recipe with broccoli at the centre stage, I knew that simple and steamed wouldn't do.
I've tried to put a twist on this dish that's ordinarily associated with chicken. It makes a really nice light starter, or you could have it with a roast chicken breast and rice for a main.
To make 4 servings, you'll need:
1 pack Tenderstem broccoli
2 large figs
1 ball mozzarella
1 pack parma ham
First, lay out one big stem (or two) of broccoli per person. Next, drain the water from the packet in your mozzarella and slice into eight pieces.
Lay the mozzarella on top of the broccoli. Then chop your figs in to thin slices and place on top. Open your parma ham and wrap a slice (or two) around the broccoli, mozzarella and fig. This isn't graceful, and figs will fall, so be prepared to 'juj' the ham until you're happy that everything is enveloped.
Then, place these on grease-baking paper and put in a tray, into the oven at 180 degrees for 10-12 minutes.
The ham should have crisped up, the mozzarella melted (don't worry if you've got some excess water from the cheese, just carefully drain this before taking off the baking tray), and the broccoli dark green and tender.
Carefully place each wrap (you might need to use fingers to hold it together) on a plate, and serve!
It's a great way to spice up a really bog standard veg.
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