Home
Recipes
olive oil

Lamb shank roast

Lamb recipes

Lamb shank roast

3 hours

Marinated braaied beef fillet

Beef recipes

Marinated braaied beef fillet

35-45 minutes

Sticky ginger tempeh with coconut jasmine rice

Rice recipes

Sticky ginger tempeh with coconut jasmine rice

10 minutes

Caesar chicken schnitzel

Chicken recipes

Caesar chicken schnitzel

20–25 minutes

Stone fruit burrata salad

Cheese recipes

Stone fruit burrata salad

20 minutes

Harissa-roasted cauliflower with white bean purée

Air-fryer recipes

Harissa-roasted cauliflower with white bean purée

40 minutes

Corn-and-Cheddar flapjacks

Cheese recipes

Corn-and-Cheddar flapjacks

20 minutes

The festive acid salad

Christmas recipes

The festive acid salad

Strawberry, avocado and ricotta salad

Avocado recipes

Strawberry, avocado and ricotta salad

Potato dauphinoise with green goddess dressing

Nightshade recipes

Potato dauphinoise with green goddess dressing

1 hour

Peachy Greek salad

Salad recipes

Peachy Greek salad

Charred sprouting broccoli with burrata

Braai recipes

Charred sprouting broccoli with burrata

15 minutes

Load more

Charred sprouting broccoli with burrata

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

400 g Woolworths sprouting broccoli
2 T olive oil
sea salt and freshly ground black pepper, to taste
avocado oil, for frying
40 g capers
50 g butter
1 T lemon juice
200 g Woolworths burrata
2 oranges, peeled and segmented
fresh basil or parsley, to garnish

Method

1. Heat a griddle pan or braai until very hot. Toss the broccoli in the olive oil, season, and char for 3–4 minutes until just tender with smoky edges.

2. Heat the avocado oil in a small pan and fry the capers until crisp. Drain on kitchen paper.

3. Melt the butter in a saucepan over a medium heat until nutty and golden. Remove from the heat, then stir in the lemon juice and a pinch of salt.

4. Arrange the broccoli on a platter, then tear over the burrata, scatter with the orange segments and fried capers, and drizzle generously with the lemon-salted brown butter. Garnish with fresh herbs.

Find more broccoli recipes here

Production: Abigail Donnelly
Photographer: Jan Ras
Food Assistant: Bianca Jones