Broccoli is one of my favourite vegetables and this recipe works with both broccoli and broccolini. Over here in the southern hemisphere we’re busy barbecuing everything in sight and in my house vegetables do not escape the grill!
I got a new BBQ for Christmas – actually it’s the first one I’ve ever owned – and this week we had some friends over to christen the beast and celebrate our first dinner party with our wonderful new housemate (not a beast). The beast (the BBQ, not the housemate) is a charcoal and gas hybrid thing, that is super easy to use and gives really even heat.
We had grilled pineapple sprinkled in salt chilli and mint for a sweet, savoury and spicy start (recipe here) as well as some simple guac and corn chips. Then we chucked some skirt steak on the bbq (I used this simple recipe), I love skirt steak as it’s super tasty and a little underused. Plus, when you slice a piece finely it’s the perfect share food, we had it with a chipotle mayo and a barbecued corn salsa. But we didn’t stop there, there was also a whole an ancient grain salad that I’m still perfecting, a super simple green salad, some grilled zucchini, hasselback potatoes (oh my god, first time trying these and they were ridic) and this dish: barbecued broccoli with almond and chilli.
I love having lots of vegetable side at a barbecue as it means you’re not just relying on meat to fill people up. This broccoli dish is super easy to make and a winner so give it a go next time you fire up the grill.
2 heads broccoli
2 Tbs roasted almonds, roughly chopped
1 birds eye chilli, finely diced
1 Tbs finely chopped coriander or flat leaf parsely
1 Tbs olive oil
a good squeeze of lemon juice
Place broccoli on a hot grill and cook, turning occasionally, until bright green and starting to charr in places. Remove from grill and place in a bowl drizzle over oil, squeeze lemon and sprinkle the chilli, roasted almonds and coriander over the top. Toss to combine as you’re serving.