CRUNCHY BROCCOLI STALKS WITH onion & SWEET CHILlI DIP

Preheat air fryer to 200°C. Line a tray with foil.

Trim the florets and leaves from the heads of broccoli. Freeze or store the florets for another use. Slice each broccoli stem in half, and each half into three pieces. Place in flat dish and drizzle over olive oil.

Mix together the garlic salt, paprika, curry, onion powder and ground pepper and Parmesan cheese in a shallow bowl.

Dip each broccoli stems in the parmesan mix and turn over to coat well.

Arrange the stalks on a lined tray. Bake in an air fryer for 8 minutes. Serve hot or cold with dip. Alternatively bake in 200°C oven for 15-20 minutes, until crispy.

To make the dip, whisk together the reduced cream with onion soup, sweet chilli sauce and season with lemon juice or vinegar. Leave to chill for 10-20 minutes before serving. Garnish with fried shallots and fresh herbs.

BROCCOLI

Delicious and nutrient dense. We grow and handpick ours at optimum maturity to lock in all the good stuff.

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• 4 large broccoli stems, peeled
• 1 teaspoon garlic salt
• 1 teaspoon smoked paprika,
• 2 teaspoons curry powder
• ½ teaspoon onion powder
• ¼ tsp ground pepper
• 100g finely grated Parmesan cheese
• 2 tablespoons olive oil

Onion and sweet chili dip:

• 300g can reduced cream
• 1 x onion soup packet
• 2 tablespoons sweet chilli sauce
• 1 tablespoon lemon juice or vinegar