2spring onionsblackened on the grill and finely chopped
1garlic cloveminced or finely chopped
1tbsptoasted hazelnutsroughly 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.