Food & drink

1. Trim the purple sprouting broccoli and cook in a pan of lightly salted boiling water for 2 minutes. Drain well.
2. Heat 2 tbsp of the oil in a griddle pan (or large non-stick frying pan) and add the broccoli. Cook over a high heat for approx 5 minutes, turning over halfway through the cooking time.
3. Add the cherry tomatoes and pine nuts to the pan and cook for a further 2-3 minutes until the skins of the tomatoes begin to ‘pop' and the pine nuts take on a golden colour.
4. Lower the heat and top with the mozzarella slices and black olives. Heat through for a further 2-3 minutes until the cheese begins to melt. Scatter over the basil and season.
5. Mix the remaining oil with the balsamic vinegar and drizzle over to serve.

Cooks tip: You could serve this with fresh crusty bread to mop up the juices.