BBQ Broccoli, with balsamic black garlic & preserved lemon yogurt dressing.
Ingredients
Double dressings always bring more layers. I try to get good quality big french garlic, not the stuff that comes in those wee bags.
Equipment
- Grill pan or bbq
- Frying pan
Ingredients:
- 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 1B Honey
- Rosemary & Thyme
Preserved Lemon yoghurt
- 1 cup of yoghurt
- Squeeze of lemon juice
- 1 tablespoon of preserved lemon cut into small tiny pieces
Method
- 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 for another 20 minutes or so until the liquid is all gone and you're left with a sticky black in colour garlicky deliciousness. 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.
- 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.
