Chargrilled broccoli with miso dressing and hazelnuts

  • Preparation time: 5 minutes
  • Cooking time: 15 minutes
  • Serves:4


    25g hazelnuts, roughly crushed
    500g Tenderstem broccoli spears
    Olive oil
    Sea salt

    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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