50g blanched whole almonds1½ tsp caraway seedsHeat the oven to 240C /475F/gas 9. Put the oil and garlic in a small saucepan, making sure the cloves are fully submerged, then set on a medium heat and cook gently for 10 minutes, until the garlic has softened but not coloured. Take off the heat and leave to cool for 15 minutes.
To make the tarator, put the bread in a medium bowl, add 125ml cold water, then leave to soak for 10 minutes, until the bread is very mushy. Tip into the bowl of a food processor, and add the confit garlic cloves and a tablespoon of their oil.
Put the broccolini on a large oven tray, drizzle over a tablespoon of the confit garlic oil, half a teaspoon of salt and a good grind of pepper, toss to coat, then roast for eight to 10 minutes, until the florets are lightly charred and the stems have softened. Remove and leave to cool. Meanwhile, make the caraway oil. Put the saucepan with the remaining 30ml confit oil on a medium heat, add the crushed caraway seeds and fry gently for a minute or two, until fragrant. Take off the heat and set aside.
To assemble, drizzle the lemon juice over the broccolini, toss to coat, then pile on to a platter. Spoon the caraway seed oil on top and serve with the tarator on the side for dipping.These will sit particularly well at the Easter table, but bookmark them for any future roasts, too. The rice flour gives the potatoes an extra level of crispness .
If it's farmed salmon from Tasmania give it a miss!
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