WARM SUN-BLUSHED TOMATO AND BROCCOLI SALAD
Ingredients
- 1 tbsp olive oil
- ½ head broccoli
- cut into florets
- 100g/3½oz sun-blushed tomatoes
- 75ml/2½fl oz white wine
- 25g/1oz butter
- 1 tbsp chopped fresh tarragon
- to serve
Directions
- Heat the oil in a wok and gently fry the broccoli and sun-blushed tomatoes for 3-4 minutes.
- Add the wine and simmer until the wine is reduced and the broccoli is tender
- about five minutes. Stir in the butter.
- Sprinkle with chopped fresh tarragon and serve immediately.
