BBQ Whole Head of Broccoli, Harissa and Charred Spring Onion Aioli

Photo: Joshua Katz

Photo: Joshua Katz

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.

Here's how to make barbecued broccoli with Harissa and charred spring onion aioli:

Serves two as a vegetable main, or can be shared between four as a side

1 head of broccoli
20ml olive oil
½ tsp black pepper, coarse

For the charred spring onion aioli
80ml Heinz salad cream
50g crème fraiche
2 spring onions, blackened on the grill and finely chopped
1 garlic clove, minced or finely chopped
15ml olive oil
15ml lemon juice

For garnish
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.

Disclaimer: this is a collaborative post with Heinz