Side Servings
Broccoli with coconut-coriander sauce
4
Easy
10 minutes
15 minutes
“This side dish is packed with flavour and can be served with a roast – or cook up some fluffy, fragrant jasmine rice to create a perfectly fresh and bright veggie main.” – Abigail Donnelly
Wine/Spirit Pairing
Spier Creative Block 5
Ingredients
Method
- 400 g Woolworths Tenderstem broccoli
- olive oil, for drizzling
- sea salt, to taste
- fresh coconut, grated, to garnish
- Woolworths crispy onion sprinkle, to garnish For the sauce:
- 1 cup coconut milk
- 1⁄4 cup fresh coriander
- 1 lime, zested and juiced
- 1 stalk lemongrass, finely chopped
- 1 clove garlic, minced
- 1⁄2 t ground cumin
- 1⁄4 t salt
- 1⁄4 t freshly ground black pepper
Method
Ingredients
1. Coat the broccoli in olive oil and sprinkle with salt. Grill on a hot grill until tender and slightly charred.
2. To make the sauce, blend the coconut milk, coriander, lime zest and juice, lemongrass, garlic, cumin, salt and pepper until smooth.
3. To serve, arrange the broccoli on a platter, drizzle with the sauce, and garnish with the coconut and crispy onions.
Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones
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