Char-grilled broccoli with feta and charred-lemon dressing


Broccoli shows another side of itself when it's charred on the edges and still slightly crunchy. Slice the broccoli through the stems to keep the slices intact - this makes for much easier handling on the grill. We'll happily eat this as a light meal in its own right, but it would also be excellent served alongside grilled lamb or chicken.

You'll need

2 small heads of broccoli, thick stalks trimmed, thickly sliced 1 tbsp olive oil lemons, cut into cheeks 100 ml (½ cup) extra-virgin olive oil 2 tbsp red wine vinegar, or to taste 1 garlic clove, finely chopped ½ cup each coarsely chopped mint and flat-leaf parsley ¼ Spanish onion, thinly sliced 100 gm Greek feta, crumbled To serve: slivered pistachios

Method

  • 01
  • Bring a char-grill pan or barbecue to high heat. Drizzle broccoli with olive oil, season to taste and grill, turning occasionally, until charred and tender (8-10 minutes). Set aside. Grill lemon cheeks, turning occasionally, until charred and softened (6-8 minutes), then set aside.
  • 02
  • Squeeze the juice from one of the lemon cheeks into a bowl, then finely chop the cheek and add to juice along with extra-virgin olive oil, vinegar and garlic, and whisk to combine. Season to taste and set aside.
  • 03
  • Coarsely chop half of the broccoli and combine in a bowl with mint, parsley, onion and feta, season to taste and toss to combine. Drizzle with dressing to taste and toss again to coat.
  • 04
  • Arrange broccoli slices on a serving platter, drizzle with a little more dressing, then pile chopped broccoli mixture on top. Scatter with pistachios and serve with charred lemon cheeks.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Barrel-fermented sauvignon blanc.

Featured in

Sep 2015

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