Mustard grilled broccoli

Mustard grilled broccoli

By
From
I Love India
Serves
4
Photographer
Martin Poole

My husband recently came back from a trip to India, raving about a mustard-flavoured tandoori broccoli dish that he had at his hotel – sarsonwali broccoli… and it reminded me how much I like this strong but delicious tandoori flavour. I love mustard in all its guises but if you don’t feel the same way, use another oil and add some mustard powder to the marinade, or leave the mustard out all together. It will still taste lovely.

Ingredients

Quantity Ingredient
225g broccoli, cut into 5cm florets
salt
11/2 teaspoon chickpea flour
2 large garlic cloves, finely grated
15g finely grated root ginger, (peeled weight)
2 tablespoons mustard oil
3 teaspoons lemon juice
2 rounded tablespoons thick greek yogurt
1/2 teaspoon ground cumin
vegetable oil, for the barbecue

Method

  1. Quickly blanch the broccoli in salted water, then refresh in cold water, drain and set aside.
  2. Dry-roast the chickpea flour in a frying pan, stirring it all the time until it darkens by a couple of shades and smells roasted. Stir it with remaining ingredients (not the oil) and ¾ tsp salt. Taste and adjust the seasoning. Pour straight into a large bowl.
  3. Shake the excess water off the broccoli and add to the marinade, then toss well to coat.
  4. Preheat the barbecue. Oil the rack and place the broccoli on top, then cook for 6–7 minutes, turning the vegetable over until it is lightly charred in places. (Alternatively, cook under the grill in your oven. Preheat the grill to high, place the broccoli on the upper middle shelf and cook until charred, turning to cook the underside as well.)
  5. Serve hot.
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