Ingredients
Method
1.Soak sultanas in hot water for 30 minutes, then drain. Preheat oven to 200°C fan-forced.
2.Trim broccoli and cut into florets. Wash and shake dry. Put 3 tablespoons olive oil in a large bowl and mix in ½ teaspoon salt and crushed chillies. Add broccoli and toss well.
3.Transfer broccoli to a large, shallow ovenproof baking dish lined with baking paper. Bake broccoli for 25 minutes, or until withered and browned
4.While broccoli is baking, toast pine nuts in a slick of olive oil in a small pan, just for a few minutes until they turn golden; stir often. Transfer to a plate lined with paper towels and sprinkle with sea salt.
5.Take broccoli out of oven, toss through garlic and add mozzarella. Return broccoli to oven for 5 minutes, until mozzarella has softened and melted. Catch it at its peak and have everything else ready. Warm a serving dish.
6.Mix 2 tablespoons olive oil in a small bowl with vinegar, remaining ¼ teaspoon salt, the crushed anchovies and drained sultanas.
7.As soon as the cheese is ready, remove dish from the oven, slide broccoli onto the warmed serving dish and drizzle with the dressing. Scatter with toasted pine nuts. Serve immediately.
