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BBQ broccoli with harissa

BBQ broccoli with harissa and charred spring onion aioli

Mandy Mazliah
Find out how to make BBQ broccoli with harissa and charred spring onion aioli in this delicious recipe from Heinz.
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Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine British
Servings 2 as a main


  • 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

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.
Keyword BBQ broccoli
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