Barbecued broccoli salad with almond salsa verde

Barbecued broccoli salad with almond salsa verde
Barbecued broccoli salad with almond salsa verde Photo: Con Poulos

Here, tender charred broccoli slices stand in for steaks, but you won't miss the meat with the nutty salsa verde and creamy marinated feta.


4 heads broccoli, trimmed and thickly sliced*

extra virgin olive oil, for brushing

6 radish, thinly sliced

2 small fennel, trimmed and thinly sliced

200g marinated feta

Almond salsa verde

120g (½ cup) natural almonds, toasted and roughly chopped

2 cups mint, roughly chopped

1 cup flat-leaf parsley, roughly chopped

2 tbsp baby capers, chopped

125ml (½ cup) extra virgin olive oil

3 tbsp red wine vinegar


1. To make the almond salsa verde, place all the ingredients in a small bowl and stir to combine. Set aside.

2. Heat a barbecue or chargrill pan to medium-high heat.

3. Brush both sides of the broccoli slices with oil and season with salt and pepper. Cook the broccoli slices on the grill for 3-4 minutes each side or until charred.

4. To serve, place broccoli onto serving plates with sliced radish and fennel, almond salsa verde and feta.

* With the broccoli stem facing upwards, cut through the stem into 2cm slices.

Tip: Grill extra broccoli slices to chop up and toss through pasta for easy leftovers the next day.

Tip: Swap the broccoli for cauliflower, field mushroomsor zucchini.