Broccolini develops a pronounced nutty flavour as it chars and contrasts perfectly with salty hits of feta. But there is a trick or two with an easy dish like this ...
12 stems broccolini 2-3 Tbsp extra virgin olive oil or a good peanut oil (I use Pic’s peanut oil) Flaky sea salt 100g (3½ ounces) sheep’s milk feta, thinly sliced Freshly ground black pepper Fresh fennel, dill, parsley or marjoram Lemon wedges for serving
There’s no mistake in the method of this recipe – the broccolini is not blanched before grilling. It’s imperative that you start with very fresh broccolini and use great tasting olive oil and a quality feta. Then it’s easy. It’s tasty enough to serve as a starter but it’s also great with steak, a roast chicken or a lamb roast.
1 Trim broccolini. If the stems are very thick, cut in half down the length. Massage broccolini with oil, then grill in a heated ridged grill pan or on a barbecue grill until golden and lightly charred. Season with sea salt.
2 Transfer broccolini to a platter or individual plates and top with feta, freshly ground black pepper and chosen herb. Drizzle with a little oil and serve with lemon wedges.