Ingredients
- 1 small head of broccoli (about 300 g)
- 1 tablespoon(s) mustard
- 4 cl of olive oil
- 4 cl of sunflower oil
- 2 candied tomatoes
- 1/4 red onion
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Tabasco
-
spring onions
- 1 organic lime
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toast
Preparation
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Wash the broccoli, remove the tops, cut the peeled stem into small pieces. Steam everything until it becomes tender, about 10 minutes.
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While cooking, mix the mustard and oils in a bowl. Finely chop the candied tomatoes. Peel and chop the onion.
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When the broccoli is cooked, drain it and immerse it in a bowl of iced water. Drain it again (this is important for the texture).
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Gently blend the broccoli in the bowl of a food processor. Gradually pour in the mustard-oil mixture, a few drops of Tabasco, a dash of lime and salt. Add the candied tomatoes and onion. Mix again. Adjust the seasoning if necessary. Reserve the guacamole in the fridge.
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When serving, add the washed and sliced spring onions, the grated zest and the lime juice as desired. Enjoy with toasted bread.
