Grilled and steamed Broccoli with Gorgonzola Cheese and Bicolor Mustard Cress

Ingredients for 4 portions

• 2 punnets Bicolor Mustard Cress
• 500 gr stem tenderstem broccoli
• 250 ml milk
• 100 gr gorgonzola cheese
• 4 pinches toasted almond flakes

Method

• Grill the broccoli on both sides on the grill for a couple of minutes.
• Ripe them and tight them together.
• Let steam in their own juice and heat for 15 minutes.
• Meanwhile, bring the milk to boil, add one punnet of Bicolor Mustard Cress, and whisk half of the gorgonzola cheese.
• Unwrap the steamed broccoli and place them on a serving plate.
• Pour the cheese sauce over them and add the remaining cheese on top of the broccoli with the toasted flaked almonds.
• Serve with the remaining punnet freshly cut Bicolor Mustard Cress.

Recipe: Franck Pontais