Serves 2
Leek - 15cm
4-6 broccoli florets
The creamy top half of a can of full fat coconut milk
3 cloves of garlic
Loads of basil and chives (2Tbsps of each)
1Tbsp wholegrain mustard
1Tbsp butter
1Tbsp olive oil
Salt and pepper to taste
In a small pan, brown the leek in the butter and olive oil. Add coconut milk broccoli and the remaining ingredients.
Simmer for a few minutes until broccoli is tender.
Serve over lumaconi with garlic toast.
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