Barbecued broccoli salad with almond salsa verde

Barbecued broccoli salad with almond salsa verde
Barbecued broccoli salad with almond salsa verde Photo: Con Poulos
Difficulty
Easy
Dietary
Vegetarian

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.

Ingredients

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

Method

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.