BBQ Broccoli with balsamic black garlic & preserved lemon yogurt dressing.

Katie Sanderson prepares a delicious dish with star veg Broccoli featured in Series 3 Episode 4 of Grow Cook Eat.


Double dressings always brings more layers. I try get good quility big french garlics not the chinese stuff that comes in those wee bags.


  • Grill pan or bbq
  • Frying pan 


  • 4 bunches of Tenderstem Broccoli
  • Red chilli sliced for garnish

Balsamic Garlic

  • 2 heads of garlic cloves removed and peeled
  • Olive oil
  • ½ cup Balsamic vinegar
  • 3 TB Honey
  • Rosemary & Thyme

Preserved Lemon yoghurt

  • 1 cup of yoghurt
  • Squeeze of lemon juice
  • 1 tablespoon of preserved lemon cut into small tiny pieces


  • In a frying pan add a generous few glugs of olive oil, add the garlic cloves and cook on a low heat.
  • Low and slow. Low and slow. Low and slow.
  • This will take about 30-40 minutes in total
  • After 20 minutes the garlic should have started to soften and gently caramelise. Test by mushing with a fork then add the balsamic, honey and herbs and give the pan a stir.
  • Cook out for another 20 minutes or so untill the liquid is all gone and your left with a sticky black in colour garlicky deliocuousness. Taste and make sure the vinegar and sweetness is balanced correctly.
  • This balsamic garlic can be kept in the fridge for a month or more.
  • ( really good on roast or fried spuds)
  • Make preserved lemon yoghurt by mixing all the ingredients and blitzing with a hand blender.
  • Season the tenderstem broccoli with olive oil and salt and pepper make sure your grill pan or bbq is very very hot and place the broccoli down resisting the urge to move them about. Let blacken slightly. 
  • Taste and correct the seasoning.
  • Toss the broccoli in a bowl with the balsamic black garlic and tip onto serving plate.
  • Spoon the preserved lemon yoghurt over the top. Top with red chilli.