Charred broccoli with salsa Mexicana

Charred broccoli sounds odd but broccoli is a vegetable that works well with other flavours, and the grilling adds smokiness and a more savoury character. It’s also good used as a mop for salsa and sauces.

INGREDIENTS

sea salt

1kg broccoli

olive oil, for drizzling

500g Salsa Mexicana

250g pecorino or sharp monterey jack, shaved

1 large handful coriander leaves, roughly chopped

1 large handful mint leaves, roughly chopped

200g macadamia nuts, toasted and roughly chopped

70g pepitas, toasted

1 red onion, thinly sliced

METHOD

Bring a large saucepan of water to the boil and season with salt.

Trim and discard 1 cm from the broccoli base and cut the heads in half lengthways. Par-boil for 2 minutes. Drain.

Preheat a barbecue chargrill to high.

Drizzle the broccoli with olive oil and rub to coat. Grill, turning occasionally, for 5 minutes, or until lightly charred all over. Set aside to cool slightly.

Cut the broccoli into bite-sized pieces and place in a bowl. Add the salsa, cheese, coriander and mint and toss to combine.

Serve sprinkled with the macadamia nuts, pepitas and onion.

PAUL’S TIP

Cut charred broccoli into small dipping pieces and serve with guacamole and corn (tortilla) chips as well, if you like.

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