Broccoli And Almonds

450 g/1 lb broccoli spears
salt
2 tablespoons olive oil
1 onion, peeled and sliced
1 clove garlic, peeled and crushed
50 g/2 oz blanched almonds
5 tomatoes, skinned and chopped
freshly ground black pepper
1 tablespoon chopped parsley

Cook the broccoli spears in boiling salted water for about 15 minutes until just tender.

Heat the oil in a pan and sauté the onion, garlic and almonds until the onion is soft and the almonds are beginning to brown. Stir in the tomatoes and heat through. Season with salt and pepper to taste.

Drain the broccoli and place in a heated serving dish. Spoon the sauce over the broccoli and sprinkle with chopped parsley. Serve hot. SERVES 4

Variation

This recipe may also be prepared using young French breams in place of the broccoli. Top and tail the beans and cook in boiling salted water until just tender but still firm to the bite. Continue as described above