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Grilled Broccoli Salad
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
© Annabel Langbein Media
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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