Broccoli with blue cheese and toasted seeds

According to the authors of Intuitive eating, gentle nutrition should consider the mutual importance of our health and our taste buds. Personally, I love vegetables, but this love is often cultivated through the joy of cooking them in a way that adds flavour and texture. This side is no exception, the blue cheese adds richness and saltiness, whilst the seeds offer a crunch. The perfect side to a hot soup with bread, or sandwich.

Serves: 2

Ingredients

300g purple sprouting or Tenderstem broccoli

60g blue cheese (I used stilton)

30g sunflower seeds, toasted

30g pumpkin seeds, toasted

Method

Preheat the oven to 180 degrees celsius

Boil the broccoli until al dente. Drain, and arrange in an oven proof dish. Crumble over the stilton and roast in the oven for approximately 15-20 minutes until the cheese has melted and the broccoli is turning crispy.

Sprinkle over the mixed seeds and serve.