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Chargrilled broccoli with miso dressing and hazelnuts
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25g hazelnuts, roughly crushed
500g Tenderstem broccoli spears
For the dressing:
1 small clove garlic, peeled and crushed
½ tsp chilli powder
2 tbsp white miso paste
3 tbsp olive oil
¼ tsp toasted sesame oil
3 tbsp rice vinegar
1. Preheat the oven to 180ºC. Tip the hazelnuts onto a baking tray and roast for 4-5 minutes, giving them a shake halfway through cooking, until golden. Set aside to cool.
2. For the dressing, whisk together the garlic, chilli powder and miso paste in a large bowl. Gradually whisk in the oil then whisk in the vinegar and set aside.
3. Preheat a cast iron griddle pan over a high heat. Toss the broccoli in a little oil and season lightly with sea salt. Cook for 5 minutes, turning regularly, until charred. Transfer straight to the bowl of dressing, toss to coat and spread out on a large plate. Scatter over the hazelnuts and serve.
Recipe taken from Root & Leaf by Rich Harris, Kyle Books, 2018
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