This is an excellent dish for entertaining, as you can prepare it in advance and simply serve it when your guests arrive.
Enough for 4–8, depending on what else is served
500g/1lb 2oz tenderstem broccoli
500g/1lb 2oz small new potatoes
2 heads of endive
a sprinkling each of sea salt and freshly ground black pepper
a pinch of cayenne pepper, to sprinkle on top (if you like)
For the dipping sauce
1 tin tuna in oil (160g/53⁄4oz), drained
1 tsp wholegrain mustard
1 tsp smooth Dijon mustard
2 heaped tbsp mayonnaise
2 tbsp yogurt
1 tsp lemon juice
1 tbsp good-quality vinegar
To prepare the ‘dippers’, boil a big pot of water with one tablespoon of salt for each 1 litre/13⁄4 pints/41⁄3 cups of water. Add half the broccoli and blanch for 21⁄2 minutes then quickly remove with some tongs or
a large slotted spoon to a large bowl filled with iced water, to chill it. This will help retain the colour and texture. Repeat with the rest of the broccoli. Once that is done, use the same water to boil the potatoes until soft. It takes about 15–20 minutes depending on their size. The best way to check that they are cooked is to insert the tip of a knife into one: it should go in easily. Drain and set aside.
In the meantime, boil your eggs by plunging them into salted boiling water for 7 minutes, then immediately drain and pop them into a bowl of icy water too, to halt the cooking.
Put all the ingredients for the sauce in a small food processor and whizz until smooth. Transfer to a bowl.
Peel and halve the eggs. Quarter the endive, arrange it with the broccoli and potatoes on a lovely plate, and sprinkle with salt and pepper. Serve with a generous bowl of the dipping sauce, sprinkled with the cayenne pepper, if using.
To view Itamar and Sarit, making a slightly revised version of this dish using asparagus instead of potatoes, click here
The featured recipe is from Honey & Co. At Home: Middle Eastern recipes from our kitchen by Sarit Packer & Itamar Srulovich