Tenderstem broccoli with blue cheese dressing
4
Easy
15 minutes
20 minutes
“There’s nothing better than the way in which broccoli or asparagus transforms on a grill. I relish eating them hot off the grill with a good drizzle of olive oil, a generous squeeze of lemon and a sprinkling of sea salt. Watching my friends’ reactions when they try green veg this way for the first time is one of my favourite things.”- Hannah Lewry
Ingredients
Method
-
For the blue cheese dressing, mix:
- 1⁄4 cup full-cream plain yoghurt
- 50 g Woolworths Blue Rock cheese, crumbled
- 1⁄2 lemon, juiced
- 2 T olive oil
- 1 garlic clove, crushed
- sea salt and freshly ground black pepper, to taste For the Tenderstem broccoli:
- 1 red onion, halved
- 400 g Tenderstem broccoli
- olive oil, for drizzling
- sea salt and freshly ground black pepper, to taste
- lemon, for serving
- 35 g Woolworths nut-and-seed sprinkle
- Italian parsley, chopped, to garnish
Method
Ingredients
1. Spread the blue cheese dressing into the base of a large bowl or onto a platter.
2. Preheat a griddle pan over a high heat and preheat the oven to 200°C. Place the onion into the pan and cook until charred. Remove from the pan, arrange on a baking tray, drizzle with olive oil and sprinkle with salt.
3. Roast the onions for 10 minutes, allow to cool slightly, then separate into petals. Toss the broccoli with the olive oil and seasoning, then grill in the griddle pan for a few minutes on each side in a single layer until the edges begin to char and the broccoli is just cooked.
4. Place the broccoli on the blue cheese dressing, squeeze over some lemon and add the onion petals. Sprinkle over the seed mix and parsley.
Find more broccoli recipes here.
Photography: Myburgh Du Plessis
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen
Comments