Serves 6-8 as a side

GF : SF : VEGETARIAN

3 heads broccoli, halved down the middle, stalks trimmed

1/4 cup olive oil

250g ricotta

4 tbsp pesto

1/4 bunch dill, leaves picked

1 small bunch micro sorrel, or can use another herb of choice

1/3 cup almonds, chopped

1/2 lemon

sea salt and black pepper

Preheat oven to 200C and line a large baking tray with greaseproof paper. Cut broccoli heads in half and place cut side down on baking tray. Drizzle with olive oil and sprinkle with sea salt then place in oven to cook 30-40 minutes (depending on how crispy you like your broccoli). Remove from oven, and crumble ricotta, herbs and almonds around the broccoli heads. Drizzle with pesto, season and serve with lemon wedges.