Three Blue Ducks Charred Broccoli with Almonds, Lemon & Chilli
SERVES: 6 (AS SIDE)
2 heads of broccoli
2 tablespoons rice bran oil
salt fakes and freshly ground pepper
1 tablespoon slivered almonds
1 tablespoon sesame seeds
1 tablespoon pumpkin seeds
1 long red chilli, finely sliced
1 garlic clove, finely sliced
1 handful of mint leaves
1 handful of coriander leaves
Finely grated zest and juice of 1 small lemon
1 tablespoon olive oil
Preheat the barbecue grill on high or place a chargrill pan over high heat.
Remove the stems from the broccoli heads. Cut away the base of the stem, peel off the skin and cut the stems into 4 mm slices. Cut each head into eight similar-sized pieces so that they cook evenly. Place the broccoli in a large bowl, drizzle over half the rice bran oil and toss to coat. Season the broccoli with salt and grill for 3–4 minutes, turning occasionally. Once cooked, chop the broccoli into forets and add to a large bowl.
Place a dry frying pan over medium heat and toast the almonds and seeds in separate batches until golden.
Gently fry the chilli and garlic in the remaining rice bran oil until the garlic starts turning golden around the edges.Add to the broccoli along with the herbs, almonds, seeds, lemon zest and juice and olive oil. Season, toss to combine and serve.