Recipe from The First Mess by Laura Wright

Cameron shared this on the Eatwellers Slack group. It is so perfect for this week’s share, hope you enjoy it! 

3 cups Broccoli florets (You can also use Romanesco)

1 Leek, white and light green parts only, rough chopped

1 TB Oil, good for high-heat cooking

1 TB plus 2 tsps Grainy Mustard, divided

2 sprigs fresh Thyme, leaves removed - you could replace the fresh thyme and plain salt and use Eatwell Thyme Salt instead

Sea Salt and Ground Black Pepper, to taste

1 TB Lemon Zest (and there is that zest!)

1 1/2 TB Lemon Juice

2 TB Parmesan OR Nutritional Yeast

1/3 cup Extra Virgin Olive Oil, plus extra for the top layer

Flaky Sea Salt (such as Maldon) to finish

Preheat the oven to 400 F.  Line a baking sheet with parchment paper.  Toss the broccoli florets and leeks with the high-heat oil, 1 TB of mustard, thyme leaves, salt, and pepper.  Once everything is coated, spread the mixture out on the baking sheet.  Roast the vegetables until lightly browned and tender, about 15 minutes.  Transfer the roasted vegetables to a food processor.  Pulse the mixture until the broccoli is finely chopped.  Scoop up a spoonful to garnish the tops of your pate.  To the food processor, add the remaining mustard, lemon zest, lemon juice, salt, pepper and parmesan/nutritional yeast.  Pulse until everything is combined.  With the motor running, drizzle the olive oil in through the feed tube. Continue to run the motor until you have a smooth, lightly chunky paste.  Remove the bowl from the food processor and check the mixture for seasoning and adjust.  Scrape the pate mixture into your serving vessel and scatter the reserved fine chopped broccoli bits over the top.  Pour a solid layer of more extra virgin olive oil on top.  Cover and place in the fridge for 2 hours, or until the pate and oil layer are firm (but still spreadable).  The pate can rest int eh refrigerator for up to 4 days if you are making it ahead.  Sprinkle a bit of flaky sea salt on top of the pate before you serve it with sliced bread, crackers, olives, pickles, vegetables, etc.