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.
- 2 small heads of broccoli, thick stalks trimmed, thickly sliced
- 1 tbsp olive oil
- 1½ 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
- 1Bring 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.
- 2Squeeze 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.
- 3Coarsely 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.
- 4Arrange 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.
Drink Suggestion: Barrel-fermented sauvignon blanc. Drink suggestion by Max Allen