Char-Grilled Broccoli with Garlic, Chilli and Preserved Lemon

    35 minutes

    A few weeks ago I decided to sign up for a delivered, seasonal vegetable box in a bid to eat less meat and better quality vegetables. The broccoli caught my eye first and foremost, having never been that much of an enthusiast. I realised that this was based solely on my very distant memories of boiled broccoli as a compulsory part of my weekly diet. I came up with what is essentially a warm dressed broccoli salad and it hit the spot quite nicely; fresh and simple with the preserved lemon giving it a warm zesty undertone.

    5 people made this

    Serves: 2 

    • Broccoli
    • 1 head broccoli, cut into chunky florets
    • 1 tablespoon olive oil
    • Dressing
    • 1 teaspoon olive oil
    • 3 cloves garlic, thinly sliced
    • 2 red chillies, sliced
    • 1 handful sliced almonds
    • the rind of 1/2 a preserved lemon, rinsed and diced
    • 100ml olive oil
    • 1 teaspoon white wine vinegar
    • 1 teaspoon salt
    • 1 pinch ground cinnamon
    • 1 pinch ground allspice berries
    • 1 pinch salt crystals

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Broccoli: Bring a saucepan of water to the boil over a high heat then add the broccoli florets and blanch, cooking for just 2 minutes in the water before removing and rinsing with cold water to stop the cooking. Lay the florets out on kitchen paper to dry thoroughly.
    2. Warm 1 tablespoon olive oil in a griddle pan over a medium heat. Once hot, add the broccoli and cook for 8 to 12 minutes, turning occasionally.
    3. Dressing: Warm 1 teaspoon olive oil in a frying pan over a medium heat then add the garlic and chillies. Cook and stir for just 1 to 2 minutes then remove from the pan and set aside in a bowl.
    4. Wipe the pan and then toast the almonds over a medium heat until just browned.
    5. To the garlic and chilli, add the preserved lemon, 100ml of olive oil and the vinegar. Whisk it then add the salt and spices.
    6. To Serve: Once the dressing is combined and the broccoli is ready, pour it on and toss. Finish it off by garnishing with the almonds and a pinch of salt crystals.


    If you don't have preserved lemons try the zest of a lemon and some toasted cumin seeds.

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