BBQ Broccoli With Balsamic Black Garlic & Preserved Lemon Yogurt Dressing.

Ingredients

  • 4 bunches of Tenderstem Broccoli
  • Red chilli sliced for garnish
  • 2 heads of garlic cloves removed and peeled
  • Olive oil
  • ½ cup Balsamic vinegar
  • 3 tbsp honey
  • Rosemary & thyme
  • 1 cup of yoghurt
  • Squeeze of lemon juice
  • 1 tablespoon of preserved lemon cut into small tiny pieces

Step 1 - Prep

In a frying pan on a low heat add a generous few glugs of olive oil. Add the garlic and cook for 30-40 minutes.

Step 2 - Cook

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 youghurt, lemon juice and the lemon and blitz with a hand blender.
Season the tenderstem broccoli with olive oil and salt and pepper. To cook broccoli use a grill pan or bbq (make sure they are very very hot) and place the broccoli down resisting the urge to move them about. Let them blacken slightly. Taste and correct the seasoning.

Step 3 - Serve

Toss the broccoli in a bowl with the balsamic black garlic and tip onto serving plate. Spoon the preserved lemon yoghurt over the top. Garnish with red chilli.

Ingredients

  • 4 bunches of Tenderstem Broccoli
  • Red chilli sliced for garnish
  • 2 heads of garlic cloves removed and peeled
  • Olive oil
  • ½ cup Balsamic vinegar
  • 3 tbsp honey
  • Rosemary & thyme
  • 1 cup of yoghurt
  • Squeeze of lemon juice
  • 1 tablespoon of preserved lemon cut into small tiny pieces

Step 1 - Prep

In a frying pan on a low heat add a generous few glugs of olive oil. Add the garlic and cook for 30-40 minutes.

Step 2 - Cook

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 youghurt, lemon juice and the lemon and blitz with a hand blender.
Season the tenderstem broccoli with olive oil and salt and pepper. To cook broccoli use a grill pan or bbq (make sure they are very very hot) and place the broccoli down resisting the urge to move them about. Let them blacken slightly. Taste and correct the seasoning.

Step 3 - Serve

Toss the broccoli in a bowl with the balsamic black garlic and tip onto serving plate. Spoon the preserved lemon yoghurt over the top. Garnish with red chilli.