This recipe was inspired by a trip to Eveleigh farmer's market. I saw a huge stack of broccoli heads that looked so bright and green that I just had to buy and make something out of them.
I wanted to cook the broccoli as little as possible so that I wouldn't lose its bright colour. I also wanted to keep the dish simple so that the broccoli's flavour was the star. I came across a recipe of grilled broccoli salad that had a lot of ingredients in it so I pared it back and came up with this.
This was so delicious it never made it as a side for the main meal. My husband and I just ended up eating it as a snack with a nice cold glass of dry white wine while I prepared the rest of dinner. I wasn't sure what to expect from grilling broccoli but I have to say it's probably one of the best ways I've ever had them.
2 broccoli heads, preferably organic, cut into florets then cut lengthwise along the stalk so that they lie flat during grilling
1 T and 1/4 c extra virgin olive oil
1 lemon, cut in half crosswise
2 T red wine vinegar
1 garlic clove, finely chopped
1/4 red onion, finely sliced
sea salt flakes
freshly ground black pepper
Heat a grill pan to high heat. Toss broccoli with 1 T olive oil and season to taste with salt and pepper.
Grill for 8-10 minutes, turning occasionally. Set aside. Grill lemon on both sides until softened.
Whisk 1/4 c olive oil, vinegar and garlic to make dressing. Add onion to broccoli and toss in dressing. Drizzle with juice of grilled lemon to taste.
You can serve this as a side or on its own.
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