Grilled Broccoli Salad
Broccoli is such a superfood it’s great to include in meals.
This prep-ahead, café-style salad is perfect for a barbecue
or cookout.
- Prep time:
- 10 mins
- Cook time:
- 20 mins
- Serves:
- 4-6 as a side
- 2 large heads broccoli, cut into bite-sized florets, stems peeled
Garlic Chilli Dressing
- ⅓ cup neutral oil
- 4 cloves garlic, thinly sliced
- white parts of 2 spring onions / green onions, finely chopped (reserve greens for garnish)
- 1-2 tsp finely chopped red chilli, to taste
- finely grated zest of 2 lemons
- ¼ cup lemon juice
- salt and ground black pepper
To garnish
- 12-16 shavings of parmesan or pecorino, shaved with a vegetable peeler
- 2 tbsp chopped parsley or coriander leaves / cilantro leaves
To make the Garlic Chilli Dressing, place the oil, garlic, spring onion / green onion whites and chilli in a small pan. Cook over a very gentle heat until the garlic is softened but not browned (about 10 minutes). Alternatively, bake at 150ºC / 300ºF for 15 minutes. Mix in lemon zest and juice and season to taste with salt and pepper.
To make the salad, drop broccoli into a large pot of boiling salted water and boil 2 minutes. Drain, refresh under cold water, drain again and pat dry. Barbecue / grill over medium-high heat until tender and lightly charred (about 4 minutes each side).
When ready to serve, toss Garlic Chilli Dressing through broccoli and garnish with parmesan or pecorino, parsley or coriander leaves / cilantro leaves and reserved spring onion / green onion greens. Serve at once.
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