Find out how to make BBQ broccoli with harissa and charred spring onion aioli in this delicious recipe from Heinz*.
In London this week we're having some absolutely glorious weather and all around the city, barbecues, that we didn't expect to see again until next summer, are being fired up.
As a vegetarian it can be a challenge to know what to stick on the BBQ beyond a pack of veggie sausages.
This recipe by chef Josh Katz uses Heinz salad cream* to make broccoli the vegetable centrepiece of a BBQ. It's perfect as a veggie main, or as a side dish alongside other items.
How to BBQ broccoli
Grilling or BBQing a whole head of broccoli makes a delicious and impressive vegetarian BBQ centrepiece. In this recipe the whole head of broccoli is blanched in boiling water for three minutes before cooking.
As soon as the three minutes is up place the broccoli head in a bowl of iced water.
You can then leave it aside before rolling in olive oil, seasoning with salt and pepper and placing on the BBQ.
Cauliflower is also delicious when cooked in this way.
More vegetarian broccoli recipes
Pin BBQ broccoli with harissa for later
How to make BBQ broccoli with harissa and charred spring onion aioli:
BBQ broccoli with harissa and charred spring onion aioli
- 1 head of broccoli
- 20 ml olive oil
- ½ tsp black pepper coarse
For the charred spring onion aioli
- 80 ml Heinz salad cream
- 50 g crème fraiche
- 2 spring onions blackened on the grill and finely chopped
- 1 garlic clove minced or finely chopped
- 15 ml olive oil
- 15 ml lemon juice
- 2 tbsp harissa
- 1 tbsp toasted hazelnuts roughly chopped
- Start by blanching the whole head of broccoli in boiling water for three minutes. Remove from the water and refresh in a bowl of iced water.
- Make the charred spring onion aioli by combining all of the ingredients in a bowl thoroughly.
- Fire up the barbecue for direct grilling over high heat. Whilst the fire is coming to temperature, roll the broccoli in olive oil and season with salt and pepper. Grill the broccoli atop the burning coals until lightly blackened and crisp all over.
- Remove the broccoli from the grill and serve on a base of the charred spring onion aioli, with some reserved for spooning over the top, along with the harissa and the chopped hazelnuts.
- Season to taste.
HAVE YOU TRIED THIS RECIPE?
KEEP IN TOUCH
*Disclaimer: this is a collaborative post with Heinz