Ray Wings with Broccoli, Sun-Dried Tomato Pesto and Toasted Almonds
RECIPE OVERVIEW
Ingredients
Serves: 4 people
-
2
head
Broccoli
broken into florets -
1
clove
Garlic
-
1
-
Lemon
juice only -
2
tbsp
Olive Oil
-
1
pinch
Pepper
-
500
g
Ray Wings
-
1
pinch
Salt
-
1
tsp
Sea Salt
-
1
bunch
SuperValu Fresh Basil
-
50
g
SuperValu Goodness Flaked Almonds
-
1
tsp
SuperValu Ground White Pepper
-
50
ml
Vegetable Oil
For the Sun-Dried Tomato Pesto
-
100
g
Sun Dried Tomatoes in Oil
drained
Method
- Preheat the grill to high. Place the flaked almonds on a baking tray and toast under the grill for 2 to 3 minutes. Tip out onto a plate and set aside.
- Warm the vegetable oil in a large frying pan set over a medium heat. Season the ray wings with salt and pepper, then add to the pan and cook for 6 to 8 minutes on each side, until cooked through.
- Fill a medium saucepan with salted water and bring to the boil. Add the broccoli florets and cook for 5 to 6 minutes.
- Place the sun-dried tomatoes, basil, garlic and some salt and pepper in a food processor. Blitz for 2 minutes, then add the lemon juice and oil and blend again. Transfer to a bowl.
- To serve, place the ray wings on a plate, spoon over some of the sun-dried tomato pesto and scatter over the toasted almonds. Serve the broccoli florets on the side.
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