Grilled Broccoli Salad
Taking a stroll through the food stalls of my local market is one of my favourite weekend activities. Even as the weather gets colder, the endless displays of fresh produce and captivating aromas floating around, could keep me there for hours on end.
As I was making my way around the market this weekend, I stumbled upon a romanesco broccoli. It’s bright green colour and incomparably hypnotic appearance caught my eye. This lesser known vegetable has a unique texture (close to that of a cauliflower) and a delicately nutty flavour, making it perfect for roasting.
This leads me to our warming autumnal recipe. A mix of sliced romanesco and broccoli florets draped in a dried tomato, rosemary and shallot balsamic reduction, topped with toasted pine nuts and lemon zest. Simple to prepare and with a delicately tangy sauce, this Grilled Broccoli Salad will impress your loved ones this Autumn.
- Vegan Recipe -
GRILLED BROCCOLI SALAD
1 broccoli head
1 romanesco head
60g of roquette salad*
4 sprigs of fresh rosemary
10 sun dried tomatoes
2 medium shallots, peeled
2 cloves of garlic, peeled
50g of pine nuts, toasted
Zest of ½ lemon
Olive oil
5 tablespoons of balsamic vinegar
Salt
Freshly ground pepper
Preheat the oven to 200°C.
Wash and pat dry the broccoli, romanesco, salad & rosemary.
Remove the broccoli & romanesco florets & finely slice them.
Place them onto a baking tray lined with parchment paper and coat with 3 tablespoons of olive oil.
Bake in the oven for 10-15 minutes, giving a stir midway through, until golden.
Remove from the oven, place in a salad dish and set aside.
In the meantime, finely slice the rosemary and sun dried tomatoes, finely dice the shallots & crush the garlic.
Heat 5 tablespoons of olive oil in a pan. Add in the shallots, garlic and tomatoes and cook, on high heat for 4-5 minutes.
Stir in the rosemary and the balsamic vinegar. Bring to a boil and let the sauce reduce to a syrup texture.
Drape the sauce over the grilled vegetables and top-off with the salad leaves, the toasted pine nuts and lemon zest. Season with salt and pepper to taste.
Notes: *You can sub. the roquette salad with mâche salad or any other type of small-leaf salad to your taste.
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