Save Recipe
Grilled Broccoli Salad
This is our favourite cafe-style broccoli salad. You can prep it ahead of time and dress just before you serve. Peeling the broccoli stalks makes them nice and tender.
Prep Time
5 mins
Cook Time
15 mins
Serves
4
Salads & Sides
BBQ
Potluck
Ingredients
2 large heads broccoli, cut into bite sized florets, and stems peeled if desired
1/3 cup neutral oil
4 cloves garlic, thinly sliced
2 spring onions, white parts only, finely chopped (reserve greens for garnish)
1 tsp finely chopped red chilli
finely grated zest of 2 lemons
1/4 cup lemon juice
Parmesan, use a vegetable peeler to cut 12-16 shavings; alternatively use pecorino
2 tbsp chopped coriander, or parsley
Method
To make the dressing, place the oil, garlic, spring onion whites and chilli in a small pot.
Cook over a very gentle heat until the garlic is softened but not browned (about 10 minutes).
Mix in lemon zest and juice and season to taste with salt and pepper.
To make the salad, drop broccoli into a large pot of boiling salted water and boil for 2 minutes. Drain, refresh under cold water, drain again and pat dry.
Barbecue over medium-high heat until tender and lightly charred (about 4 minutes each side). Alternatively, roast at 200ºC until lightly charred (8–10 minutes).
When ready to serve, toss dressing through broccoli and garnish with parmesan or pecorino, parsley or coriander and reserved spring onion greens. Serve at once.
