Grilled Tenderstem Broccoli with Green Salsa, Burrata & Chili Oil
Grilled Tenderstem Broccoli with Green Salsa, Burrata & Chili Oil
Ingredients
For the Grilled Tenderstem Broccoli
- 200 g tenderstem broccoli
- as needed olive oil
- as needed salt
- as needed freshly ground black pepper
For the Green Salsa
- 1/2 avocado
- 1 jalapeño, cut in half with seeds removed
- 1 garlic clove, peeled
- 1 passion fruit, pulp only
- 1 spring onion, chopped
- 2 tablespoons mayonnaise
- 1 handful fresh coriander
- 1 handful rocket, (arugula)
- 1/2 lime, juice only
- 1 tablespoon olive oil
- as needed salt
- as needed black pepper
For the Topping
- 1 burrata
- 2 tablespoons salted Valencia almonds, roughly chopped
- as needed chili oil
- 1 tablespoon chives, finely chopped
- 1 pinch gochugaru
Instructions
- 1
Prepare the Green Salsa: Place the 1/2 avocado, 1 jalapeño (cut in half with seeds removed), 1 peeled garlic clove, the pulp of 1 passion fruit, 1 chopped spring onion, 2 tablespoons mayonnaise, 1 handful fresh coriander, 1 handful rocket (arugula), the juice of 1/2 lime, and 1 tablespoon olive oil into a blender. Season with salt and black pepper to taste. Blend until the salsa is smooth and creamy. Set aside.
⏱️ 5 min
- 2
Prepare the Broccoli: Bring a pot of generously salted water to a rolling boil. Carefully add the 200 g tenderstem broccoli and boil for approximately 1 minute. Immediately remove the broccoli from the water and drain it very well. In a bowl, toss the drained broccoli with a drizzle of olive oil, then season with salt and black pepper.
⏱️ 5 min
- 3
Grill the Broccoli: Heat a grill pan or outdoor grill over high heat. Place the seasoned broccoli on the hot grill. Grill for a few minutes, turning occasionally, until the broccoli is nicely charred with a light grilled finish all around.
⏱️ 5 min
- 4
Assemble and Serve: Spread a generous amount of the prepared green salsa onto a serving plate. Drizzle a little chili oil over the salsa. Arrange the grilled tenderstem broccoli on top of the salsa. Tear the burrata into pieces and scatter them evenly over the broccoli. Finish by sprinkling the chopped salted Valencia almonds and finely chopped chives over the dish. Drizzle with an extra bit of chili oil and add a pinch of gochugaru. Serve immediately and enjoy.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Tenderstem Broccoli with Green Salsa, Burrata & Chili Oil
For the Grilled Tenderstem Broccoli
- 200 g tenderstem broccoli
- as needed olive oil
- as needed salt
- as needed freshly ground black pepper
For the Green Salsa
- 1/2 avocado
- 1 jalapeño, cut in half with seeds removed
- 1 garlic clove, peeled
- 1 passion fruit, pulp only
- 1 spring onion, chopped
- 2 tablespoons mayonnaise
- 1 handful fresh coriander
- 1 handful rocket, (arugula)
- 1/2 lime, juice only
- 1 tablespoon olive oil
- as needed salt
- as needed black pepper
For the Topping
- 1 burrata
- 2 tablespoons salted Valencia almonds, roughly chopped
- as needed chili oil
- 1 tablespoon chives, finely chopped
- 1 pinch gochugaru
Instructions
- 1
Prepare the Green Salsa: Place the 1/2 avocado, 1 jalapeño (cut in half with seeds removed), 1 peeled garlic clove, the pulp of 1 passion fruit, 1 chopped spring onion, 2 tablespoons mayonnaise, 1 handful fresh coriander, 1 handful rocket (arugula), the juice of 1/2 lime, and 1 tablespoon olive oil into a blender. Season with salt and black pepper to taste. Blend until the salsa is smooth and creamy. Set aside.
⏱️ 5 min - 2
Prepare the Broccoli: Bring a pot of generously salted water to a rolling boil. Carefully add the 200 g tenderstem broccoli and boil for approximately 1 minute. Immediately remove the broccoli from the water and drain it very well. In a bowl, toss the drained broccoli with a drizzle of olive oil, then season with salt and black pepper.
⏱️ 5 min - 3
Grill the Broccoli: Heat a grill pan or outdoor grill over high heat. Place the seasoned broccoli on the hot grill. Grill for a few minutes, turning occasionally, until the broccoli is nicely charred with a light grilled finish all around.
⏱️ 5 min - 4
Assemble and Serve: Spread a generous amount of the prepared green salsa onto a serving plate. Drizzle a little chili oil over the salsa. Arrange the grilled tenderstem broccoli on top of the salsa. Tear the burrata into pieces and scatter them evenly over the broccoli. Finish by sprinkling the chopped salted Valencia almonds and finely chopped chives over the dish. Drizzle with an extra bit of chili oil and add a pinch of gochugaru. Serve immediately and enjoy.
⏱️ 5 min