Ray Wings with Broccoli, Sun-Dried Tomato Pesto and Toasted Almonds
4 people
15 minutes
8 minutes
Ingredients
- 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.
