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Char-grilled broccoli with feta and charred-lemon dressing

Recipe for char-grilled broccoli with feta and charred-lemon dressing.

By Emma Knowles
  • 25 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print
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.


  • 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


  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.


Drink Suggestion: Barrel-fermented sauvignon blanc. Drink suggestion by Max Allen