barbecued broccoli salad

with almond salsa verde

  • 4 heads broccoli, trimmed and thickly sliced+
  • extra virgin olive oil, for brushing
  • 6 radish, thinly sliced
  • 2 small fennel, trimmed and thinly sliced
  • 200g marinated feta

Almond salsa verde

  • ½ cup (120g) natural almonds, toasted and roughly chopped
  • 2 cups mint, roughly chopped
  • 1 cup flat-leaf parsley, roughly chopped
  • 2 tablespoons baby capers, chopped
  • ½ cup (125ml) extra virgin olive oil
  • ¼ cup (60ml) red wine vinegar
  1. To make the almond salsa verde, place all the ingredients in a small bowl and stir to combine. Set aside.
  2. Heat a barbecue or chargrill pan to medium-high heat.
  3. Brush both sides of the broccoli slices with oil and season with salt and pepper. Cook the broccoli slices on the grill for 3-4 minutes each side or until charred.
  4. To serve, place broccoli onto serving plates with sliced radish and fennel, almond salsa verde and feta. Serves 4

+ With the broccoli stem facing upwards, cut through the stem into 2cm slices.

Cook’s tips
+ Grill extra broccoli slices to chop up and toss through pasta for easy leftovers the next day.
+ Swap the broccoli for cauliflower, field mushrooms or zucchini.

Photography: Con Poulos

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