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Braaied brassicas

35 minutes

Braaied brassicas

By Khanya Mzongwana

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 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

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Padda in die gat with peri-peri smoor

Honey buffalo wings with blue cheese sauce

Hot honey and mustard braaied salmon

Cheesy filled braaied pumpkin

Smoky braaied pork chops with peach-and-pineapple salsa

Parmigiano Reggiano garlic rolls

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Braaied pumpkin and marrows

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Coal-roasted potato salad

Braaied brassicas

Braaied brassicas

Ingredients

Method