Delicious broccoli dip
Cook 250 g broccoli, slice the stem and the leaves in salted water for 3-4 minutes. Then drain and quench cold. Add 1 chopped garlic clove, 2 tbsp almond, 2 tbsp olive oil, a pinch of chilli, salt and nutmeg and puree everything into a paste.
Serve the dip with 1 tbsp roasted pumpkin seeds and some linseed oil… Fits super with oven potatoes, crispy bread or tortilla chips.