Cooked - Charred Broccoli, Almonds, Lemon And Chilli - Chef Recipe By Mark Labrooy And Darren Robertson

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Charred Broccoli, Almonds, Lemon And Chilli - Chef Recipe By Mark Labrooy And Darren Robertson

1.0

2 heads of broccoli

2 Tbs rice bran oil

Salt flakes and freshly ground pepper

1 Tbs slivered almonds

1 Tbs sesame seeds

1 Tbs pumpkin seeds

1 long red chilli, fi nely sliced

1 garlic clove, fi nely sliced

1 handful of mint leaves

1 handful of coriander leaves

Finely grated zest and juice of

1 small lemon

1 Tbs olive oil

Pre-heat the barbeque grill on high, or place a char-grill pan over high heat.
Remove the stems from the broccoli heads. Cut away the base of the stem, peel off the skin and cut the stems into 4-mm slices. Cut each head into eight similar-sized pieces so that they cook evenly. Place the broccoli in a large bowl, drizzle over half the rice bran oil and toss to coat. Season the broccoli with salt and grill for 3–4 minutes, turning occasionally. Once cooked, chop the broccoli into florets and add to a large bowl.
Place a dry frying pan over medium heat and toast the almonds and seeds in separate batches until golden.
Gently fry the chilli and garlic in the remaining rice bran oil until the garlic starts turning golden around the edges.
Add to the broccoli along with the herbs, almonds, seeds, lemon zest and juice and olive oil. Season, toss to combine and serve.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 77 weeks ago

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