Chargrilled broccoli salad
This chargrilled broccoli salad with asparagus and a zingy dressing makes a simple side dish for a barbecue or picnic.
Ingredients
- 1 head broccoli, cut into half florets
- 1 bunch asparagus
- olive oil
- 3 garlic cloves, finely sliced
- 1 red chilli, finely sliced (seeds removed if preferred)
- 1 lemon, grated zest, juice of ½, the other ½ finely sliced
- 2 tbsp flaked almonds, toasted
- salt and freshly ground black pepper
Method
Bring a large pan of water to the boil. Blanch the broccoli for 1–2 minutes. Add the asparagus to the pan and blanch for a further 2 minutes. Drain and leave to cool slightly.
Heat a large griddle pan over a high heat. Drizzle the broccoli and asparagus with a couple of tablespoons of olive oil and season well with salt and pepper. Place the vegetables in the griddle pan and cook for 1–2 minutes on each side, until lightly charred.
Mix 2 tablespoons of olive oil with the garlic, chilli, lemon zest and juice. Pour into the griddle pan and heat for a minute or two, stirring to coat the vegetables. Add the lemon slices and chargrill for 1–2 minutes on each side, until charred.
Transfer the chargrilled broccoli, asparagus and lemon slices to a serving plate and scatter with the flaked almonds.
