Brocoli rôti au sel de nori et à la mayonnaise au wasabi

Ingrédients

• Adapted from The Guardian Feast Sunday 17 Feb
• 400 g broccolini
• 2 tbsp vegetable or peanut oil
• 1 x10cm x 10cm nori seaweed sheet
• 20 g sunflower seeds
• 20 g pumpkin seeds
• 20 g sesame seeds
• 1 1/2 tsp sea salt flakes
• 1 tsp chilli flakes
• 100 g mayonnaise
• 1 tbsp wasabi paste (optional and to taste)

Préparation

1. 1

   Preheat the oven to 200 degrees C

2. 2

   Coat the broccolini with the oil and place on a large oven tray and roast for about 25 minutes until the edges start to char

3. 3

   Dry fry the nori sheet in a pan over a medium heat for about 7 minutes until it starts to brown and breaks apart easily

4. 4

   Remove from the heat and break into small pieces and place in a bowl

5. 5

   Return the pan to the heat and toast the sunflower and pumpkin seeds for about 5 minutes until they have turned a golden brown and the pumpkin seeds have popped

6. 6

   Tip the seeds on a chopping board, roughly chop and add to the nori

7. 7

   Place the sesame seeds in the pan and toast for about 2 minutes until golden brown and add to the nori mix

8. 8

   Stir in the chilli flakes and salt

9. 9

   Mix the mayo with wasabi and set aside

10. 10

    Serve the roasted broccolini with the nori salt and mayo on the side