Crispy Smashed Broccoli

Crispy, golden, and seriously addictive, this smashed broccoli is a total glow-up for your greens. Kind of like roasties, just greener, lighter, and still packing that crunch. Soft in the middle and crispy on the edges, serve with a tomato hummus.

Ingredients:

• 1 broccoli, cut into florets

• 2–3 tbsp olive oil

• Salt, to taste

• Pepper, to taste

• 1 tsp paprika

•  half a cup of grated parmesan

• Tomato hummus, to serve (optional)

• Chilli oil, to drizzle

Method:

1. Grab your florets and give them a rough chop, no need for perfection here.

2. Boil them for 7–10 minutes until just tender. 

3. Line a tray with baking paper and plonk your florets down. Smash them with a strong glass or jar.

4. Drizzle with olive oil, sprinkle with salt, pepper, paprika, and a generous dusting of parmesan.

5. Roast at 185°C for 20–30 minutes. Keep an eye on them, you want crisp edges, not charred casualties.

6. Serve with tomato hummus and a cheeky drizzle of chilli oil. Crunch, spice, delicious.