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Braaied brassicas

By Khanya Mzongwana
8
Easy
15 minutes
35 minutes

Ingredients

  • 400 g Woolworths Tenderstem broccoli
  • 1 head Romanesco broccoli, sliced
  • 200 g Woolworths cauliflower shoots
  • 100 g baby fennel
  • 5 T extra virgin olive oil
  • sea salt and freshly ground black pepper, to taste
    • For the vinaigrette, combine:

  • 1⁄2 cup extra virgin olive oil
  • 5 T sherry vinegar
  • 4 T honey
  • 10 g Italian parsley, roughly chopped
  • 30 g capers, drained and fried until crunchy

Method

1. Prepare a braai.

2. Blanch the vegetables in salted boiling water for 4–5 minutes – they should still be quite firm.

3. Transfer the vegetables (except the fennel) to a bowl and rub with the olive oil, salt and pepper. Braai until tender and charred.

4. Arrange the vegetables on a platter, top with the fennel and pour over the vinaigrette.

Find more braai recipes

Photography: Myburgh Du Plessis
Food assistant: Lerato Motau