Braaied broccoli
6
Easy
20 minutes
10 minutes
“Fire-grilled green vegetables are so fun. Here we chose to braai veggies that tend to hang around in the fridge, including green peppers, which I reckon don’t get the love they deserve, so we made a dressing using them that will get the people going for sure. (Bonus: it’s also very easy to bring together.) You will need a live fire for this one, so prep the braai and have the coals ready to roll.” – Vusi Ndlovu
Ingredients
Method
- 2 heads broccoli, sliced into thick “steaks”
- 230 g Woolworths Tenderstem broccoli
- 10 g amaranth leaves
- 2 cups kale
- 3 T canola oil
- 2 t salt
- 2 green pepper
- olive oil, plus extra for drizzling
- 1 cup lime juice
- 8 baby marrows, halved
Method
Ingredients
1. Rinse the broccoli, amaranth and kale, then pat dry with kitchen paper. Drizzle with canola oil and season with salt, then set aside.
2. Char the green peppers on the fire, then place in a bowl, cover with clingwrap and allow to stand for 20 minutes. Once cool, peel and seed the peppers and place the flesh in a mortar. Add the olive oil and lime juice, season with salt, then crush. Place in a bowl and adjust the seasoning, then set aside.
3. Just before serving, grill the broccoli, amaranth, kale and baby marrows on the fire until nicely charred. Move to the cooler side of the grid and allow to rest for 10 minutes.
4. To serve, arrange the grilled vegetables in a bowl, dress with olive oil and add the green pepper dressing.
Find more broccoli recipes here
Photographs: Toby Murphy
Production: Khanya Mzongwana and Leila-Ann Mokotedi
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